Tangy Vegan Sour Cream

This tangy vegan sour cream is perfect for spooning onto chili, baked potatoes, nachos, and so much more! Made with only 4 ingredients and ready to go in 5 minutes. This dairy-free sour cream substitute keeps in the fridge for up to a week.

📝 Ingredients

• ¾ cup raw cashews, soaked for at least 2 hours, drained and rinsed ((see notes))
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sea salt
• ¼ cup water, plus extra

👨‍🍳 Instructions

1. 1In an upright, high speed blender, combine the drained cashews, lemon juice, apple cider vinegar, salt, and water. Blend on high. Pause to scrape down the sides of the blender if necessary. Add more water by the tablespoon if you need a little extra to get the blade moving. Once you have a silky smooth and creamy consistency, after about 1 minute of blending, you're good to go.
2. 2Transfer the vegan sour cream to a sealed container and store in the fridge for up to a week.