Although there are plenty of store-bought vegan alternatives for products like sour cream, they are rarely satisfying. With just a few minutes of effort, you have a gorgeous cream that is indistinguishable for the common dairy-based variety. My dairy queen roommate even proclaimed in amazement, “I’m eating sour cream!” I promise you’ll never know the difference. —Amanda
cashews, soaked overnight
fresh lemon juice
apple cider vinegar
In This Recipe
Drain the soaked cashews.
Pour the cashews into a blender with coconut cream, lemon juice, apple cider vinegar and salt. Blend until totally smooth.
Chill until ready to use.
*Note: Coconut cream occurs when the fat separates from the liquid. To get coconut cream, place a can of full fat coconut milk in the refrigerator. The cream will rise to the top and can be scraped off for this recipe.