Cashew Sour Cream (non-dairy)- Karen Loveless Mumford from Little Blue Plates

A non-dairy sour cream replacement that tastes just like the original.

Ingredients

• 1 1/2 cup raw cashews (Cover with water and let soak overnight)
• 1 cup – 1 1/4 cups unsweetened almond milk (depending on how thick you want it.)
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon mellow white miso paste (optional, but adds a complex, almost cheese-like taste)

Directions

1. Drain and rinse the cashews that were soaking in water overnight.

2. Pour the drained cashews, almond milk, lemon juice, vinegar, salt and miso into a blender container and blend for several minutes until completely smooth. (If the mixture seems too thick to blend, add a bit more water.)

3. Pour thick sour cream into a bowl for scooping onto your favorite dishes, or pour into a squeeze bottle to drizzle over everything. Refrigerate sour cream for up to 1 week, or freeze for up to 2 months.

NOTE: A low speed blender will work for this recipe, but a high speed blender will yield smoother results.