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
- 1 cup cashews, soaked for 1-2 hours and drained
- ⅔ cup almond milk
- 3 tbsp lemon juice
- ¼ tsp salt
- Add all ingredients to a Vitamix or blender
- Blend until smooth