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ABOUT THE RECIPE:

Laura’s Vegan Sour Cream is an authentic tasting, easy, and delicious vegan sour “cream” that can be used in place of the dairy variety in any recipe that calls for sour cream.

Makes about ¾ cup

2

INGREDIENTS:

½ cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
¼ cup water, plus more as needed
1½ tablespoons freshly squeezed lemon juice
⅛ teaspoon salt, plus more if needed

3

INSTRUCTIONS:

Put the soaked and drained cashews, ¼ cup water, lemon juice, and salt into a blender and process until smooth and creamy. If a thinner sour cream is desired, add up to 2 additional tablespoons water. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 2 days.

4

Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Ingredients

Directions

1

ABOUT THE RECIPE:

Laura’s Vegan Sour Cream is an authentic tasting, easy, and delicious vegan sour “cream” that can be used in place of the dairy variety in any recipe that calls for sour cream.

Makes about ¾ cup

2

INGREDIENTS:

½ cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
¼ cup water, plus more as needed
1½ tablespoons freshly squeezed lemon juice
⅛ teaspoon salt, plus more if needed

3

INSTRUCTIONS:

Put the soaked and drained cashews, ¼ cup water, lemon juice, and salt into a blender and process until smooth and creamy. If a thinner sour cream is desired, add up to 2 additional tablespoons water. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 2 days.

4

Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Laura’s Vegan Sour Cream
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