Lemon-Herb Cashew Sour Cream Dip (v, gf)
This cashew sour cream has become a staple in my house.  One of my cookbooks has a rule:  Always be soaking.  I agree, it's best to be ready to whip up this dip when the craving strikes!  I use my high-powered (Vitamix) blender to achieve an extra- smooth texture.  Any blender will do, but just make sure to scrape down the edges as you go, and add a little extra water if needed.   This dip can be made a day or two ahead of time, and the flavor improves when chilled overnight.  If you would like to make plain sour cream, which has an infinite number of uses, just omit the dip ingredients!  
Recipe type: appetizer, snack
Cuisine: Vegan
Serves: 6-8 servings as an appetizer
  • For the sour cream:
  • 1 cup raw unsalted cashews, soaked 8 hours or overnight
  • ¼ cup plus 2 TB fresh lemon juice (finely grate and reserve ½ tsp zest)
  • ¼ cup water (plus additional if needed)
  • 1½ teaspoons nutritional yeast
  • ¼ teaspoon salt
  • For the dip:
  • ½ teaspoon lemon zest
  • 2 tablespoons finely sliced fresh chives
  • 1 teaspoon minced dill leaves
  • 1 teaspoon minced fresh thyme leaves
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • Salt to taste
  • Additional minced herbs to garnish
  1. Make the cashew sour cream:
  2. Drain the soaked cashews, and put them in a blender with the lemon juice, water, nutritional yeast and salt.  If it is too thick and won't blend, add additional water, a tablespoon at a time.  Blend for about 3-5 minutes until very smooth, stopping to scrape down the edges if needed.  Chill for 2 hours or more (or, in a pinch, put in the freezer for 20 minutes until cold and slightly thickened.
  3. In a medium bowl, mix the cashew sour cream with all of the dip ingredients.  Season with salt to taste and garnish with the herbs.
Recipe by Spoon With Me at https://spoonwithme.com/lemon-herb-cashew-sour-cream-dip-v-gf/