This is the absolute BEST Sour Cream for Taco Tuesday’s, your nachos, baked potatoes or anything you desire.
This condiment takes less than five minutes {not including the soaking of the cashews} to make & will keep up to two weeks in an airtight container in the refrigerator.
Start by soaking cashews overnight in just enough water to cover them. The following day rinse & drain the cashews.
Add all ingredients lister into a food processor or a high speed blender {whichever you choose} & pulse 3-5 minutes, until smooth & creamy. Using a spatula scrape the sides & if needed pulse again about 30 seconds.
Transfer to an airtight container or jar & store in your refrigerator! That’s it! It’s as simple as that! I personally think homemade vegan sour cream tastes better than the dairy version bought in stores.
This non-dairy sour cream goes perfect with either my Vegan Tostada Stacks, Vegan Lentil “Meat” for Tacos or Nachos, or Vegan Almost Mediterranean Lentil Tacos.
| Prep Time | 2 hours - Overnight |
| Cook Time | 5 minutes |
| Servings |
cups
|
- 1 cup Raw Cashews unsalted & soaked overnight
- ½ cup Spring Water
- ¼ cup Lemon freshly juiced
- 1 teaspoon Nutritional Yeast
- ¼ teaspoon Sea Salt
Ingredients
|
|
- Soak cashews overnight in just enough water to cover them. The following day rinse & drain the cashews.
- Add all ingredients into a food processor or a high speed blender {whichever you choose} & pulse 3-5 minutes, until smooth & creamy. Using a spatula scrape the sides & if needed pulse again about 30 seconds.
- Transfer to an airtight container or jar & store in your refrigerator!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
