Cashew Sour Cream

Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!

Step: 1

Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.

Step: 2

Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.

Step: 3

Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

Per Serving: 76 calories; protein 2.5g; carbohydrates 4.2g; fat 6g; sodium 98mg.

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