loveandlemons4.6
Vegan Sour Cream
Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute. This recipe comes out best in a high-speed blender, such as a Vitamix. If you don't have one, soak your cashews for at least 6 hours, or overnight, before making it. Gluten-free.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
In a high-speed blender, place the cashews, water, olive oil, lemon juice, vinegar, garlic, mustard, salt, and onion powder and blend until completely smooth and creamy.
fresh lemon juice1 tablespoon
2
Chill for at least ⏱️ 4 hours. The consistency will thicken up in the fridge.
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