Cashew "Sour Cream"

Vegan Mexican Street Corn in Grilled Avocado Boats

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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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  • 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


  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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