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Vegan Sour Cream

Vegan Sour Cream

Print Recipe
This vegan sour cream is tangy, smooth and delicious. It's the perfect accompanying sauce for any chilli or mexican-style spread.
Course Sauces
Cuisine American, European, Mexican
Diet Vegan, Vegetarian
Keyword sour cream recipe, vegan cream recipe, vegan sour cream
Prep Time 5 mins
Soaking Time 30 mins
Total Time 35 mins
Servings 8 (30g) Servings
Calories 106

Ingredients

  • 150 g Cashews soaked overnight, or soaked in freshly boiled water for 30 minutes
  • 1/2 Medium Lemon Juiced
  • 120 ml Water
  • 1 Teaspoon Apple Cider Vinegar
  • 1/2 Teaspoon Dijon Mustard

Instructions

  • Drain and rinse your soaked cashews.
  • Combine all of the ingredients in a high speed blender. Add a pinch of salt and then blitz until smooth.
  • You can serve the sour cream immediately but it tastes best chilled. I recommend placing the cream in the fridge for at least 30 minutes before serving.

Nutrition

Calories: 106kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg