To make dairy-free sour cream you basically just start with a creamy, non-dairy neutral base then add some lemon juice to give it that classic "sour" taste. When you go plant-based, dairy is usually the hardest thing to let go of, but not at all when you have a substitute that tastes just like the real deal. Oh, and did I mention? This recipe only requires 4 ingredients!

Ingredients:

1 cup raw cashews - Place the cashews into a bowl and cover with fresh water. Let soak overnight in the refrigerator.

1 Tbsp lemon juice

1/2 - 3/4 cups water or cashew milk for extra creaminess…oh heck, why not?

1 1/2 Tbsp apple cider vinegar

Instructions:

1. To make the sour cream, drain and rinse the cashews.

2. Add the cashews to the pitcher of a high-speed blender along with the water or cashew milk, lemon juice and apple cider vinegar.

3. Blend until you reach a really smooth consistency.

4. Scrape the sides and continue to blend or pulse until smooth., adding a bit more water or cashew milk if you want a thinner consistency.

5. Use as you would any other flavorful sour cream.

Note: A high-speed blend or food processor is worth the investment. The higher the power, the smoother the outcome.