Easy creamy homemade vegan sour cream.
- 1 Cup cashews soaked overnight
- 1/2 Cup almond milk
- 1 1/2 Tbsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
Pour the almond milk, lemon juice, and vinegar into a small bowl. Mix them together and let sit for 10 minutes to let the milk cruddle.
Add all of the ingredents to a blender and blend until smooth (about 2 minutes). If the mixture is too thick to blend add more almond milk one tablespoon at a time until it’s thin enough.
- Serving Size: 1 serving
- Calories: 93
- Fat: 7.3
- Carbohydrates: 5
- Protein: 3
Keywords: vegan sour cream, cashews