This vegan sour cream needs only 5 ingredients and less than 10 minutes. It's the perfect topping for all your Mexican dishes or anywhere else you would normally enjoy dairy sour cream.
Ingredients
1 cup raw cashews, soaked overnight
¼ cup + 2 Tbsp fresh lemon juice
¼ tsp sea salt
1 tsp nutritional yeast
½ cup water
Instructions
Place all ingredients into your blender (I used my Vitamix)
Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
Transfer to a mason jar or other airtight container.
Notes
The best damn vegan sour cream can be stored in your fridge for 1-2 weeks.
Recipe by Gluten Free Vegan Pantry at /the-best-damn-vegan-sour-cream/