5-Ingredient Vegan Sour Cream

• servings: 8 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

3/4 cup raw cashews (, soaked in water for 4-6 hours)

1/2 cup non-dairy yogurt (unsweetened, sub plain)

1-2 tablespoons lemon juice (I usually add 2)

3/4 teaspoon apple cider vinegar (, more to taste)

1/2- 3/4 teaspoon sea salt (, more to taste)

Directions

Drain and rinse the cashews. Discard soaking water.

Add all the ingredients to a high-powered blender (starting with the yogurt and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed. Taste to see if it needs more lemon, salt or vinegar.

Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 76 kcal
• Total Fat: 5 g
• Sodium: 148 mg
• Total Carbohydrate: 5 g
• Total Sugars: 1 g
• Protein: 2 g