How to make Dairy-Free Sour Cream | Vegan and Gluten-free

For the vegan nachos today I made my first ever dairy-free sour cream. I added a little water to make it like a crema here. It’s creamy, delicious and not grainy at all. Your non-vegan friends will love it.

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It’s made with cashews- NO SOAKING necessary. 

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Then you add some lemon & lime juice and water. The juices add acidity and a little sweetness so you get that tangy sour cream flavor without the dairy. Add dill and cucumber to make a tzatziki. Or use it for the vegan nachos I made in the previous post. You will be mind-blown like I was!

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Thank you for the original recipe inspo by a chef and teacher I truly admire. Check her out, she has a warm spirit @chefcynthialouise1 

Dairy-free sour cream

Ingredients: 

* 1 cup cashews, raw, unsalted 

* 1 lemon, juiced

* 1 lime, juiced

* ½ - 1 tsp. Salt

* 2-4 Tbsp. Cold water

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Directions: 

No need to soak if you have a high powered blender. Add all ingredients except water. Blend and then gradually add water until you get a thick, but smooth paste. It shouldn’t be liquid-y but hold its shape in the blender. Add more water or lemon juice as needed. Store in fridge for up to 7 days. It will thicken so stir in a little more water or lemon juice to thin out when you take it out of the fridge.

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• The guide to never feeling low-energy on your plant-based diet
• Vegan pumpkin spice bread
• Pico de Gallo | fresh salsa
• Aglio e Olio pasta (vegan)

@chefjoanna

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