How to make Vegan Sour Cream
Author: 
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Egg-free
Prep time: 
Total time: 
Serves: 8
 
Vegan sour cream recipe made without soy. Mind blowingly delicious. Creamy, amazing. Make now.
Ingredients
Instructions
  1. Add raw cashews to a glass container. Cover with water and soak for 6 hours, covered, in the fridge.
  2. Drain and rinse. Add to the jug of your high-powered blender along with all other ingredients: water, lemon juice, macadamia nuts, nutritional yeast, salt and pepper.
  3. Blend until smooth, about 3 minutes. You may have to tamper down the ingredients as you go. The mixture will be thick and creamy. Try to avoid adding water.
  4. Serve with a batch of my Homemade Sweet Potato Tortilla Chips.
  5. Store in an air-tight container for up to 3 days. The sour cream will thicken up over a couple of hours. To make just a bit creamier, add a touch of water and stir.
Notes
Nutritional yeast: makes this recipe. It must be added. Just won't be the same without it.
Cashews: you could try using another form of nut here. Perhaps almonds with skin removed or sunflower seeds? I have not tested this.
White pepper: you could try with black, I just like white pepper because it's mild, yet still has a slight taste of pepper without overpowering the dish.
Soak time: this recipe will not work if you do not soak the cashews.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/03/how-to-make-mind-blowing-vegan-sour-cream/