22 Feb Vegan sour cream!
Vegan sour cream!
Ingredients
- 1/2 cups Raw cashews
- 3/4 cup Water
- 2 1/2 tsp Apple Cider Vinegar
- 2 tbsp Lemon Juice
- 1 tsp Salt
- 1 tsp Dijion Mustard
Instructions
- Boil your cashews and let them sit in water while you get the other ingredients together
- Drain cashews and pour them in blender with water and all other ingredients and blend until very smooth, if you don't have a strong blender this may take a while
Notes
HOT tip: I buy cashew pieces because sometimes they are cheaper than whole cashews and I store them in my freezer so they don't go bad!
This will keeps for about 5-7 days. Sometimes it gets thicker in the fridge so you can always add water the next day to thin out a little bit. I love adding shredded cucumber and dill for greek dishes!!
