Although sour cream is not typically “healthy,” there is a way to make a skinny dairy-free version. The other day I was making enchiladas, and they needed a little sour cream love on top.
Despite trying many store bought sour creams and throwing them away, I tried to make ones I found online. Unfortunately, I couldn’t find one my family liked that tasted close to the “real kid.”
After playing with several different recipes, and watching my kids and husband make faces, I apparently “nailed it.” First, and foremost, I always suggest you taste as you go. NEVER add spice or seasoning quickly. Everyone has different taste buds, so just because we think its seasoned perfectly, doesn’t mean you will think so.
This sour cream is family approved, and I hope you enjoy it too.
Skinny Girl Vegan Sour Cream
Add a little vegan sour cream love to your favorite foods. A dollop will do!
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- 3/4 cup water
- 1 Tablespoon lemon juice, or more if needed (taste as you go; I love lemon)
- 1 teaspoon apple cider vinegar
- 2 teaspoon sea salt
- 1/2 teaspoon Dijon mustard
Instructions
- If possible, soak the raw cashews overnight. This is not necessary, but makes blending easier
- Rinse soaked cashews
- Add all other ingredients to a high speed blender. I LOVE my NutriBullet. I use it everyday
- Blend until smooth
- Put in the refrigerator to thicken
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