Vegan Chive Sour Cream
The base of this cashew chive sour cream has infinite uses! I love it on baked potatoes, with Mexican food and to make any number of dips! If you're short on time, and haven't soaked the cashews, they can be simmered in water on the stove for a few minutes then left to soak for a couple of hours.
Recipe type: condiment, dip
Cuisine: vegan
Serves: 1¼ cups
  • 1 cup raw unsalted cashews, soaked 8 hours or overnight
  • ¼ cup plus 2 TB fresh lemon juice
  • ¼ cup water (plus additional if needed)
  • 1½ teaspoons nutritional yeast
  • ¼ teaspoon salt
  • ¼ cup plus 1 TB minced chives
  1. 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. Stir in the minced chives. Chill for 2 hours or more (or, in a pinch, put in the freezer for 20 minutes until cold and slightly thickened.
Recipe by Spoon With Me at