Vegan Recipe - Dill Sour Cream

shared by Rebecca
  • Vegan Recipe - Dill Sour Cream

    • Prep Time : 5 minutes
    • Cook Time : 1 minute
    • Servings : 2 cups
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    This is an amazingly quick and easy vegan sour cream recipe.  It’s great as a dip for parties.  It’s also a nice topping to keep on hand to add zing to your potatoes or beans.  You can also try swapping out the dill with your other favorite herbs.  Remember: 1 Tablespoon fresh = 1 teaspoon dried.  You may need to add more or less to taste.


    1 cup cashews
    1/2 cup water
    1 Tablespoon fresh dill or 1 teaspoon dried
    3 Tablespoons lemon juice
    3/4 teaspoon salt


    Place all ingredients in your Vita-Mix or food processor and blend until smooth. Store in fridge. Will last for up to 4 days.

    1. You may need to add more or less water depending on the strength of your equipment.

    2. If you're using the Vita-Mix profressional series, use the "frozen dessert" setting and use the tamper throughout the processing.

    3. You may prefer to soak the cashews prior to processing. I do not do this, but it is said that soaking the cashews will make them easier to digest. If you prefer to soak your nuts, the recommended soak time is 1-2 hours.

    Let us know what you think of this easy vegan recipe: Dill Sour Cream!

    2 Responses to “Dill Sour Cream”

    1. Rebecca says:

      YES! You are correct – so sorry about that! Thank you so much for letting me know! :)

    2. Kristin says:

      I think you meant to say 1Tbsp. fresh herbs = 1tsp. dried. I also think the recipe may need to be modified — the herbs quantities seem to be reversed.

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