I used this vegan sour cream in my cake which called for a dairy sour cream, and since we wanted the cake to be dairy free (parve) I came up with a great substitute:

Prep time: 10 minutes

Ingredients:

1 cup raw cashews (pre-soaked for at least two hours)
1/4 teaspoon Himalayan sea salt
1/2 teaspoon apple cider vinegar
Juice of 1 small lemo

Directions:

Combine all ingredients in a blender and blend for 3-5 minutes until reaching a sour cream consistency. Store in the fridge not more than one week.
Use it in recipes that call for sour cream, I used it in a cake recipe and it was awesome!
vegan sour cream

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