I make this all.the.time. It’s creamy, delicious and SO incredibly easy to make.

And when I say easy, I mean…5 ingredients, 2 minutes, 1 blender and BAM – you’ve got a scrumptious plant-based sour cream for your tacos, enchiladas, casseroles, soups, baked potatoes and quinoa bowls.

Whether you’re vegan, lactose-intolerant or just trying to cut back on dairy, this Cashew Sour Cream is gonna be your new best friend!

Don’t believe me? Just try it!

Cashew Sour Cream

• 1 ½ cups of raw cashews, soaked overnight
• 1 ½ cups of water
• 2 ½ tablespoons apple cider vinegar
• 1 ½ tablespoons lemon juice
• ½ teaspoon sea salt

1. Combine all ingredients in a high-speed blender and blend until smooth and creamy.
2. Add water to thin out and blend until you have reached your desired consistency.

Enjoy!

xo