Vegan Mexican Street Corn in Grilled Avocado Boats recipe by @beardandbonnet

Cashew “Sour Cream”

  • Author: Beard and Bonnet
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 2/3 cup 1x
  • Category: Vegan


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.



  • 1 cup raw cashew pieces, soaked in water for 48 hours; rinsed and drained
  • 1/2 cup water
  • 2 tablespoons lime juice
  • 1 heaping teaspoon light agave nectar
  • 1/41/2 teaspoon of sea salt, or more to taste


  1. 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.
  2. Store in a tightly sealed container in the refrigerator.

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