Dairy-Free Cashew Sour Cream

Allison Crawford at The Hungry Carrot

This dairy-free cashew sour cream is the best all-around topping. It goes great on chili, baked potatoes, or quesadillas. Sour cream was one of the things I missed the most when making the switch to vegan and this stuff is a staple.

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Prep Time 5

Cook Time 5

Total Time 10

Course Sauces and Dips

Servings 8

Ingredients

1 cup soaked cashews
1/2 cup dairy-free milk
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp salt
1 tbsp nutritional yeast
2 cloves garlic-minced
1 tsp onion powder

Instructions

Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain.
Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.

Keyword cashews, sour cream, vegan