Tried and true, after many years this vegan sour cream recipe is still used in our house at least once a week in one variation or another.
By adding in different herbs and spices, this vegan sour cream recipe can be used in and on top of a variety of cuisine and dishes.
Makes about 2 cups
Time to make: 5 minutes
1 cup sunflower seeds, cashews, or blanched almonds – If using a thicker nut, soak for a couple hours.
1 cup water
¼ cup fresh squeezed lemon juice
2 teaspoons salt
Place all ingredients in a blender and puree until smooth.
If you would like some additional thickness initially, (as it will firm up in the fridge in about 2 hours) substitute half the water for ice cubes.
Store in fridge.
I have used this as a base for so many dishes; Indian Curry, potato salad, mayo substitute on sandwiches, broccoli salad, Taziki sauce, potato corn chowder, and of course for taco topping.