This cashew sour cream is the perfect dip or sauce to pair with pretty much anything. I love putting these into tacos or spreading them on elotes. It’s so versatile. It even tastes good dipping it with tortilla chips.
This plant-based sour cream is packed with protein. It is such a smooth and creamy texture. The flavor is subtle, but so tasty. I get a lot of requests from friends to make this whenever they are over and I am happy to do so since it’s super quick to whip up.
Quick soak the cashews: Bring a few cups of water to a boil. Add 1 1/2 cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5-10 minutes.
OR soak cashews overnight: Place cashews in bowl, fill bowl up with water and soak for 6-8 hours or overnight
Drain the cashews and add all ingredients into blender (besides the salt)
Blend until sour cream consistency then add salt and continue to blend for a few seconds more.
Transfer to a small container and keep in refrigerator. This will last up to a week.
