Vegan Sour Cream

This vegan sour cream (aka cashew sour cream) is thick, rich and creamy with all the zingy tang of the regular version but without the dairy.

Serve it with your favourite Mexican dishes, load it on top of baked potatoes, swirl it through soups or even use it to whip up a vegan mushroom stroganoff.

250g raw cashews
2 cloves garlic
Juice of 1 lemon (approx. 2 tablespoons)
2 tablespoons Apple Cider Vinegar
125g water or more
Pinch of salt or to taste

Soak cashews overnight, drain and rinse. Place in TM bowl with remaining ingredients and blend for 2 mins/speed 9, scraping sides down regularly. Add more water if necessary to get the desired consistency and smoothness.