This is an amazingly quick and easy vegan sour cream recipe. It’s great as a dip for parties. It’s also a nice topping to keep on hand to add zing to your potatoes or beans. You can also try swapping out the dill with your other favorite herbs. Remember: 1 Tablespoon fresh = 1 teaspoon dried. You may need to add more or less to taste.
1 cup cashews
1/2 cup water
1 Tablespoon fresh dill or 1 teaspoon dried
3 Tablespoons lemon juice
3/4 teaspoon salt
1. You may need to add more or less water depending on the strength of your equipment.
2. If you're using the Vita-Mix profressional series, use the "frozen dessert" setting and use the tamper throughout the processing.
3. You may prefer to soak the cashews prior to processing. I do not do this, but it is said that soaking the cashews will make them easier to digest. If you prefer to soak your nuts, the recommended soak time is 1-2 hours.
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