This vegan sour cream recipe is a dairy free staple that you can add seasonings or sweeteners to to make dips, dressings or sauces. 5 ingredients, 5 active minutes and you’re done!
When I started to limit dairy in my diet it took a while to find new go-to recipes but this is one of them. It is like a blank canvas just like sour cream is in the dairy world.
I get my raw cashews at Bulk Barn in Canada. They are expensive but a cup of them goes a long way. And they become a staple for your dressing, dips, spreads and desserts.
You need to plan ahead to soak the cashews and you need a good, powerful blender. I have a Vitamix that I wonder how I ever lived without before, so I got a nice silky texture after I blended it.
Start blending all the ingredients using only 1/2 cup of the almond milk. Your mix will be a bit thicker and if you like you can use this like cream cheese and flavour to make a spread. Add the remaining 1/4 cup of almond milk bit by bit until you get the desired consistency.
This will keep in the fridge sealed for 5-6 days.