Before giving up dairy years ago, I am pretty sure there wasn’t anything I wouldn’t put sour cream on…
And I am not talking a little bit… I mean I went through a whole large container myself a WEEK. I was obsessed. It was hard to get used to eating certain things without that cool, creamy flavor. I replaced it with hummus for awhile, and then phased that need out too. But lately I have been wanting to recreate a plant based sour cream option, and you guys it’s amazing. I’ll be honest I don’t realllllly remember what sour cream tastes like exactly, but this stuff is creamy, a little tangy, and offers a super delicious component to burrito bowls, tacos, soups, etc.!
But what I really love about this recipe is that it’s only 4 ingredients, and it is so simple and fast to make!
Cashew sour cream
1 c soaked (overnight) and drained cashews
1/2 c filtered water
1 juiced lemon
pink Himalayan salt and pepper to taste
Add everything into a high speed blender, and blend until smooth and creamy (should only take a few seconds!) Store in the fridge for up to a week. I like to store mine in these small Squeesy Gear bottles to I can easily drizzle over anything with ease!