This vegan sour cream recipe is a delicious plant based alternative to sour cream! It is rich, creamy, tangy, and the perfect thing to add to tacos, chili, nachos, and baked potatoes.
Add raw cashews to a heat proof bowl and cover with just boiled water. Allow to soak for at least 30 minutes or up to overnight – until cashews look pale and plump.
Drain cashews and add to a high speed blender along with 1/3 cup + 2 tablespoons just boiled water, lemon juice, apple cider vinegar, salt, and garlic.
Blend on high until smooth and creamy, stopping to scrape down the sides as necessary. Taste and add a little more salt or apple cider vinegar / lemon juice as desired.
Use immediately or transfer to the refrigerator to until ready to use. It will firm up more as it sits in the fridge. If you want to thin it out at all before using just mix in a little water until desired consistency is reached.