Homemade Vegan Sour Cream
#main
#homemade
#sour
#cream
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw cashews 1 cup
- freshly squeezed lemon juice 2 ½ tbsp
- distilled white vinegar ½ tsp
- coconut yogurt ½ cup
- sea salt ¼ tsp
- garlic powder ½ tsp
- water 3-4 tbsp
📝
I recommend soaking the cashews overnight, if you can, instead of in boiling water for 1 hour, because it really softens them up. There isn’t much liquid in this recipe, so even when you’re using a fancy blender like a Vitamix, having really soft cashews will make it easier to blend. I also recommend refrigerating this sour cream before using, as it significantly improves its taste. Storage: Store this mixture in a labeled airtight container and refrigerate for up to 5 days.
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1Gather: raw cashews , freshly squeezed lemon juice , distilled white vinegar , coconut yogurt , sea salt , garlic powder , water .
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2Add all of the ingredients except for the water to a high-powered blender and blend until smooth and creamy, scraping down the sides frequently. Then add the water, 1 tablespoon (15 mL) at a time, until the sour cream comes together and the cashews are fully pulverized.
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3Taste for seasonings, adding more salt, lemon juice, or vinegar as needed.
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4Refrigerate before using (see Note 2).