Print

Cashew "Sour Cream"

Vegan Mexican Street Corn in Grilled Avocado Boats

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.

Don’t forget to rate the recipe, and let me know what you think about this Cashew "Sour Cream" in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

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

  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.
Recipe Card powered byTasty Recipes
Shopping cart
There are no products in the cart!
Continue shopping
0