This recipe is one of my staples. It’s great to have handy to use in recipes in place of normal sour cream. It will keep in the fridge for up to a week. I like to initially have it quite thick and then add water if a thinner consistency is desired.
This recipe only has five ingredients and is easy to make, especially if you have a high-speed blender. Otherwise you may need to pre-soak your cashews for a few hours before you make this.
I love veganising old favourites and this recipe, once again, proves that you don’t need to give up anything to go vegan.
Please rate and comment if you make this. I would love to know what you think. Tag #thejollyrabbit if you post a picture on instagram. Cheers!
A creamy and delicious vegan alternative to the traditional sour cream.
- 185 g (1 1/2 cup) cashews
- 1 lemon, juice of
- 2 tsp apple cider vinegar
- 120 mL (1/2 cup) water
- 1 pinch salt
Add all ingredients to blender and blend until smooth.
- Slowly add water until desired consistency reached.