DESCRIPTION:
Looking for a creamy, tangy, plant-based sour cream that’s totally vegan, oil free, and perfect for dips, tacos, baked potatoes, and more? This simple recipe uses
wholesome ingredients to give you that rich, tangy flavor without any dairy.
INGREDIENTS:
1 1/2 cups raw cashews, soaked in boiling water for a minimum of 30/minutes or longer. Discard water
3/4 cup water
2 Tablespoons apple cider vinegar
1 Tablespoon fresh lemon juice
1/4 Teaspoon chickpea miso, optional
PREPARATION:
1-Add everything to a high speed blender and blend until completely smooth.
2-Place in the refrigerator for at least a few hours so that the flavors will come together nicely. The sour cream will thicken up a bit more as it rests.
CHEF´S NOTE:
Check out my YouTube video: Click Here
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