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Cashew “Sour Cream”

Vegan Mexican Street Corn in Grilled Avocado Boats recipe by @beardandbonnet www.thismessisours.com

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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Ingredients

Instructions

  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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