Easy Vegan Sour Cream Plant-Based Recipe
This super easy vegan sour cream is delectably smooth and creamy, a little bit salty, and just sour enough to act as a stand-in for any “real” sour cream.
So easy to make, too. You can whip a batch up in just a minute or two. Use it in any recipe calling for sour cream, like my Best Vegan Cheeseburger Dip recipe, for dips, sauces, or just one its own. I also use it in raw recipes, like this Raw Taco Salad.
Cashews work best because they’re so creamy when blended, but macadamias would work great, too, as would almonds.
Just a bit of lemon juice and salt and you have all the elements that make up sour cream … fat, salt, and sour. It’s not an identical match by any means. It’s not going to fool anyone, but it gets the job done.
Just store in the fridge in an air-tight container for up to three days.
And that’s it. As simple as that!
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