I made this recipe to dollop on top of my vegan slow-cooker chili. My hubby was really impressed by this. When he first tasted it he said, “Wow, that REALLY tastes like sour cream!” To be honest, I didn’t care much for sour cream even when I used to eat dairy BUT there is something about this version on top of the chili that I really enjoyed!

Vegan Sour Cream

Ingredients:

• 1 cup cashews, soaked for 1-2 hours and drained
• ⅔ cup almond milk
• 3 tbsp lemon juice
• ¼ tsp salt

Directions:

1. Add all ingredients to a Vitamix or blender
2. Blend until smooth
3. Enjoy!