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CASHEW SOUR CREAM (MAKES ABOUT 1 CUP)

This plant-based sour cream delivers a creamy texture and a just-tart-enough flavor. Use it to top baked potatoes or in any recipe calling for sour cream.

Ingredients

  • ¾ cup raw cashews soaked in hot water for 30 minutes, then drained
  • cup plain unsweetened almond milk store-bought or homemade (see below)
  • 2 tablespoons rice vinega
  • tablespoons refined coconut oil melted
  • teaspoon salt

Instructions

  1. Combine the drained cashews, milk, vinegar, melted coconut oil, and salt in a high-speed blender and blend until very smooth.

  2. Transfer the mixture to a container, cover tightly, and refrigerate for at least 2 hours to chill and thicken before use. Keep refrigerated for up to 5 days.

Recipe Notes

Combine the drained cashews, milk, vinegar, melted coconut oil, and salt in a high-speed blender and blend until very smooth. Transfer the mixture to a container, cover tightly, and refrigerate for at least 2 hours to chill and thicken before use. Keep refrigerated for up to 5 days.