Only 4 ingredients for this homemade sour cream and it can be whipped up in minutes. I make it almost every week, and it's just the bump dishes need to take them to the next level.

I have this recipe on a chili post, but I get asked about it so much when I show it on Instagram stories that I decided to give it it's own dedicated blog post.

When cashews are blended, they get a rich, creamy texture that's perfect for soups, pasta dishes and even smoothies. Cashew milk is one of the easiest milks to make because there's no straining.

All you need is:

1. raw cashews
2. lemon juice
3. apple cider vinegar
4. salt (which you can leave out if you really don't want it)
5. water – which I really don't count as an ingredient

If you don't have a high speed blender like a vitamix, I suggest soaking your cashews in water for at least two hours beforehand. You can also do this morning of or the night before. This helps them get soft to blend easier.

If you're in a time crunch, you can boil the cashews on a stove top. Fill a pot of water so that it's covering the cashews then bring to a boil, reduce and let simmer for about 10 minutes.

Since I have a high-speed blender, I don't do either one of these things. I just throw everything in and blend until smooth and creamy.

You might need to scrape down the walls of the blender. If it's too thick, add a little more water. Too thin, let it sit in the refrigerator for a couple hours. The longer it sits in the fridge the thicker it'll get. If you're in a pinch and want it thicker just add more cashews and blend again.

Always taste before you serve so you can adjust any of the seasonings, like salt or lemon juice, if needed. I prefer to have it sit in the fridge for at least 30 minutes before we eat it.

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Dairy-Free Sour Cream

Author Megan Lawson Evans

Ingredients

• 1 cup Cashews (soaked)
• 1/2 cup Water
• 1/2 Lemon (just the juice)
• 1 tsp Apple Cider Vinegar
• 1/4-1/2 tsp Salt (or to taste)

Instructions

• If you don't have a high speed blender like a vitamix, I suggest soaking your cashews in water for at least two hours beforehand. You can also do this morning of or the night before. This helps them get soft to blend easier. 

  If you're in a time crunch, you can boil the cashews on a stove top. Fill a pot of water so that it's covering the cashews then bring to a boil, reduce and let simmer for about 10 minutes.  Since I have a high-speed blender I don't do either one of these things.
• Add all the ingredients to the blender and blend until smooth and creamy. You might need to scrape down the walls of the blender. If it's too thick, add a little more water. If it's too thin, let it sit in the fridge for a couple hours. The longer it sits in the fridge the thicker it'll get. If you're in a pinch and want it thicker just add more cashews. 

  Always taste before you serve so you can adjust any of the seasonings, like adding more salt or lemon juice.