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Dairy-Free Sour Cream Recipe (Vegane Sauerrahm)

This Vegan Sour Cream is thick, creamy, and delicious. It will thicken even more as it chills.

Ingredients:

• 1 cup (150 g) raw cashews, soaked in water for at least 4 hours or overnight, drained and rinsed
• ½ cup (120 ml) water
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) apple cider vinegar
• rounded ½ tsp (3 g) salt

Instructions:

1. Place all the ingredients in a blender and blend until completely smooth.
2. Taste and adjust the lemon juice, vinegar, and/or salt, if needed.
3. Pour into an airtight container and store in the fridge for up to one week.

Notes/Hints:

• If you have a high-powered blender, it is not absolutely necessary to soak the cashews, but the sour cream will be slightly creamier if you do.
• If you’re short on time, you can boil the cashews for 15 minutes, but soaking for a longer period of time is preferable.
• If the mixture is too thick and not blending well, add just a little bit of water at a time until it starts to blend properly.

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