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

Cashew “Sour Cream”

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

Description

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.


Scale

Ingredients

  • 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

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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