VEGAN SOUR CREAM – TANGY AND RICH
This vegan sour cream is everything you want a sour cream to be, creamy, tangy and rich!
It’s the best accompaniment to a baked potato out there.
In fact, I may or may not have made roughly 10 baked potatoes on the same day I made this batch of vegan sour cream (oh I did!).
It’s amazing as a topping for Mexican dishes like nachos or tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!).
It’s a super easy 6-ingredient recipe that just involves throwing your ingredients in the blender, blending it up and there you have it!
INGREDIENTS
INSTRUCTIONS
for full recipes please see : tovingitvegan.com
It’s the best accompaniment to a baked potato out there.
In fact, I may or may not have made roughly 10 baked potatoes on the same day I made this batch of vegan sour cream (oh I did!).
It’s amazing as a topping for Mexican dishes like nachos or tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!).
It’s a super easy 6-ingredient recipe that just involves throwing your ingredients in the blender, blending it up and there you have it!
INGREDIENTS
- 1 cup (150g) Raw Cashews
- 1/3 cup (80ml) Water
- 1 Tbsp Lemon Juice (Freshly Squeezed)
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Sea Salt
INSTRUCTIONS
- Add all ingredients to the blender and blend until very smooth.
- Enjoy wherever sour cream is needed. Great with chopped chives on top!
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for full recipes please see : tovingitvegan.com
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