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.
Author:Beard and Bonnet
Prep Time:10 mins
Total Time:10 mins
Yield:1 2/3 cup1x
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
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.