An easy vegan cashew nut sour cream recipe that is effortless and quick to whip up. A great way to zhoosh up your salads and vegetables and the raw ingredients make this a nutritious cream that is truly enjoyable.
Ingredients
1 1/2 cups raw cashew nuts
2 tblsp fresh lemon juice
1 tblsp + 1 tsp apple cider vinegar
1 cup water
1/2 tsp sea salt
Here's How
- Blend all ingredients in a high-speed blender.
- Add a little extra water one tablespoon at a time if you're not getting the cashew nuts to a smooth consistency, but I found that one cup of water was sufficient.
- Transfer to a bowl or jar.
- Keep refrigerated in an air tight container for up to 3 weeks in the fridge and will keep for up to 3 months in the freezer - useful to freeze smaller portions for easy use.
- The sour cream will thicken a bit in the fridge, and can also be used as a dip for your fresh veggies.
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