This 5-ingredient recipe starts with soaked cashews. Cashews create the perfect creamy, thick base that’s neutral in flavor. Once soaked and blended, add your probiotics to get the culturing process started. This sour cream does best with a 48-hour rest/culturing time. The longer it rests at room temperature, the thicker and tangier it will become (just like our 2-Ingredient Coconut Yogurt!). All that’s left to do is add in your lemon, salt, and apple cider vinegar for flavor and even more tanginess. Swoon! We hope you LOVE this vegan sour cream! It’s: TangyThickCreamyEasy to make& So delicious For flavor variations, stir in some adobo sauce or chipotle hot sauce for a smoky, spicy spin or blend with ripe avocado and lime for an avocado crema! This sour cream would be perfect on just about any spicy or Mexican-inspired dish. We loved it on a simple baked sweet potato with avocado and salsa. Add our 1-Pot Black Beans for more protein and fiber! Into sauces? Be sure to check out our Garlicky Guacamole, Vegan Aquafaba Mayo, Easy Red Salsa, Habanero Hot Sauce, and Easy Chimichurri Sauce! If you try this recipe, be sure to leave a comment and rate it! And don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
