Vegan Sour Cream

I’ve heard and read that cashews are often a very good substitute for making vegan dairy products (such as vegan cheese or heavy cream). I bought raw cashews at my local super market (Ward’s, you are a godsend!) recently intending to make vegan mozzarella. However, I instead used them to make sour cream for my Irish Car Bomb Cupcakes. Though I would like to try vegan mozzarella eventually, I thought that putting it on hold to make chocolate alcoholic cupcakes was definitely a worthy cause.

Vegan Sour Cream

1 cup raw cashews

¼ cup cold water

3 Tbsp almond milk

3 Tbsp lemon juice (about 1 small lemon)

1 Tbsp apple cider vinegar

¼ tsp salt

Place raw cashews in a bowl and cover with water. Soak for a few hours or overnight.

Remove cashews from water and transfer to a food processor. Add the rest of the ingredients.

Process until smooth and creamy (3-5 minutes). Add more milk if you find it needs to be creamier.

And there you have it. That’s it. It’s super simple and pretty good. Though, I wouldn’t serve it to non-vegan friends and try to pretend like it was real sour cream. I did try it on some tacos today and quite liked it. However, most likely I’ll be sticking with using this in recipes, such as baked goods, where it's a little more hidden.