Cashew "Sour Cream"
This recipe makes a big batch of vegan sour cream and you will definitely have more left over! This cashew based sauce is great drizzled over baked potatoes, burrito bowls, tacos or even nachos.
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- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 2/3 cup 1x
- Category: Vegan
Ingredients
Scale
- 1 cup raw cashew pieces, soaked in water for 4-8 hours; rinsed and drained
- 1/2 cup water
- 2 tablespoons lime juice
- 1 heaping teaspoon light agave nectar
- 1/4- 1/2 teaspoon of sea salt, or more to taste
Instructions
- Combine the soaked cashews, water, lime juice, agave nectar and sea salt in the bowl of a food processor fitted with the "S" blade and process until completely smooth, stopping to scrape down the sides of the bowl as needed, about 2 minutes.
- Store in a tightly sealed container in the refrigerator.
