With Cinco de Mayo right around the corner, there’s a few staple dishes that I require to share with you beautiful folks in order to build to my grand ending post. So, in the meantime, you get to delight in more posts than typical over the next week– yay!
Today, we’re going to begin with the very best damn vegan sour cream. This things is gold! I’m in fact extremely happy with all the recipes I have actually lined up for Cinco de Mayo and I actually can not wait to hear your feedback on them all.
More Healthy & Deliceous Recipes
So, back to the very best damn vegan sour cream. This was my 2nd time ever trying to make vegan sour cream and I’m so extremely delighted with how this recipe ended up this time. You’re going to enjoy it!
With simply 5 easy components, you too can make the finest damn vegan sour cream. It’s velvety, appetizing, and ideal for plopping onto all sorts of Mexican inspired meals. In truth, we topped our left over Mexican Stuffed Sweet Potato Skins with it and it took them to a whole new level. Mind. Blown.
Making the very best damn vegan sour cream is really quite simple, in fact. All you need are 5 active ingredients:
Fresh Lemon Juice
Toss these components into your blender for about 5-7 minutes and you are in vegan sour cream business!
The very best damn vegan sour cream is ideal for coupling with all sorts of Mexican goodies: tacos, nachos, dips, packed potato skins, burritos, enchiladas– you get the concept. It’s likewise tasty on routine ole baked potatoes or coupled with perogies. Essentially, you can utilize the very best damn vegan sour cream anywhere you would have utilized routine dairy sour cream.
What are you waiting for? Work up a batch of the very best damn vegan sour cream pronto, trigger you’re going to need it for a post later on today! Let me understand how you like it– leave me a comment and rate the recipe to let us know how you enjoyed it. I hope you love it as much as we do! Likewise, make sure to post your images of the very best damn vegan sour cream to Instagram, Twitter, Facebook and Google+ and tag them #glutenfreeveganpantry so we can oogle them!
- 1 cup raw cashews, soaked overnight
- 1/4 cup + 2 Tablespoon fresh lemon juice
- 1/4 tsp sea salt
- 1 tsp dietary yeast
- 1/2 cup water
- Place all active ingredients into your blender (I used my Vitamix).
- Mix on high for 5-7 minutes, scraping down the sides as required, up until creamy and extremely smooth.
- Transfer to a mason jar or other airtight container.