Cashew “Sour Cream”

Vegan Mexican Street Corn in Grilled Avocado Boats recipe by @beardandbonnet

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.




  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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