Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute.

Prep Time: 10 minutes mins
Chilling Time: 4 hours hrs
Serves 8

Equipment

• Vitamix Blender
• Raw Cashews

Ingredients

• 1¼ cups raw cashews
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 garlic clove
• ½ teaspoon Dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon onion powder

Instructions

• 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.
• Chill for at least 4 hours. The consistency will thicken up in the fridge.

NOTES

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.