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Basic Vegan Sour Cream

Author : Ashley Madden
Prep Time: 5 mins
Servings: 1 cups
Course: Sauce
Cuisine: American
Keyword: cashews, cheese sauce, sour cream
An essential plant-based sauce!




  • 1 cup cashews soaked for 1-3 hours
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ½ cup water


  • Drain the cashews, discard the soaking liquid, and add them, apple cider vinegar, Dijon mustard, salt, and water to a blender. Start blending on low and then increase to high and blend until completely smooth. If you don’t have a high-speed blender, soak the cashews for up to 4 hours to help soften them. Transfer to a glass container and use as you wish! You can keep this vegan sour cream in the fridge, in a sealed container for up to 5 days or freeze for later
Keyword cashews, cheese sauce, sour cream
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