Vegan Sour Cream (oil free, salt free)

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The other night I experimented with making a Vegan Sour Cream using just 3 ingredients and I am very happy to say that it was delicious! It does take a small amount of pre-planning as you will need to soak the "raw" cashews for a minimum of 2 hours; to ensure easy blending and an ultra creamy result, and it will need to chill for a minimum of 4 hours.
This makes a great base to many other recipes. For instance, I used just 2 Tablespoons of this in a recipe that I created for a low fat vegan Ranch Salad Dressing (let me know if you'd like that recipe). You also could sweeten it slightly with some organic coconut sugar and use it as a fruit dip. I'm sure it would work well as a "raw" frosting on a raw cake if you blended it with some fluffy date paste. For my date paste recipe click HERE. The possibilities are many, I'm sure.



3 Ingredient Vegan Sour Cream (oil free, salt free)


1 cup of "raw" cashews, soaked in water for 2 hours, then drain


1/2 of a medium lemon, juiced


1 tsp of unpasteurized Apple Cider Vinegar


1/2 cup of water 


In a high speed blender, I used my small Tribest blender, Blend all of the ingredients until creamy and smooth. Chill in refrigerator for at least 4 hours or overnight. Use as you would in any recipe calling for sour cream. Also makes a great addition to any creamy, raw salad dressing.


+JMJ+ Today I am grateful for yet another answer to prayer. If we just take the time to be silent and listen, our answers to questions can be "heard". 

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