Eating plant based doesn't mean you can't enjoy delicious, creamy, rich sour cream!
This recipe is made from healthy, protein filled cashews with a dash of lemon juice and apple cider vinegar. Soaking the cashews in boiling water speeds up prep time - simple, delicious and a staple in my plant based kitchen.
Perfect on chilli, baked potatoes, veggie or grain bowl or as a dip for fresh cut up veggies.
This recipe is inspired and adapted from Oh She Glows.
Use this anywhere you would usually use sour cream. It also delicious as dip with cut up veggies.
Store it in an airtight container in the fridge for up to 1 week.
Do a quick soak on the cashews by placing them in a shallow bowl and covering them with boiling water. Let stand for at least 20 minutes.
Drain the cashews and add them to a high speed blender or a food processor along with the lemon juice, apple cider vinegar, sea salt and 1/2 a cup of water, blend until smooth.