Attention all vegans, lactose intolerants and those who simply prefer not to consume dairy products! We know just how good sour cream tastes in our sweet cabbage and beet soup, so of course we had to try our hands at a vegan alternative!
The secret to creating delicious, creamy, no-cows-allowed sour cream is raw cashews! Soak them overnight and then blend with fresh lemon juice, cider vinegar, water and sea salt.
We wouldn’t mind a dollop of this on our Moroccan-Spiced Carrot Soup or Butternut Squash and Ginger Soup too!
What You’ll Need
A blender or food processor
1 cup raw, unsalted cashews
¾ cup water
2 ½ teaspoons lemon juice
1 ½ teaspoon cider vinegar
A pinch of fine grain sea salt
Place the cashews in a bowl and cover with water. Let them soak overnight.
The next day, drain and rinse the cashews.
Place them in a blender with the remaining ingredients and blend on high until smooth and creamy.
Spoon a dollop (or two!) onto your soup and enjoy!
Recipe inspired by oh she glows