When you’re on a dairy free diet, sometimes it’s nice to be able to eat things that remind you of some of your old dairy favorites. And sometimes you need that creaminess to fill a hole in certain recipes. Here’s a dairy free version of sour cream. Is it exactly like sour cream? No. But it is nice and creamy and tangy and really not a bad alternative.
Cashew Sour Cream
yields about 1 cup
1 cup raw cashews (not roasted or salted)
1/4 tsp salt
1-2 tsp apple cider vinegar
juice of 1 small lemon
Cover cashews with water and soak overnight. Pour off all the water and place nuts, salt, vinegar, lemon juice, and 1/4 cup cold water in a food processor. Puree 3-4 minutes until smooth and creamy. Refrigerate in and airtight container for up to a week.