• Kimberly Gardiner

Cashew Sour Cream

Makes approx 500ml

1 ½ cups cashews, soaked

¾ cup filtered water

2-3 Tbsp lemon juice (fresh)

2 tsp apple cider vinegar

Nutritional Yeast (to taste)

Pinch sea salt

Optional (for extra flavour)

½ tsp onion powder

½ tsp garlic powder

Soak cashews in filtered water (uncovered) for a minimum of 8 hours or overnight.

Drain, rinse.

Place cashews and all other ingredients in a high-speed blender. Blend until silky smooth.

Adjust to taste, blend again.

Store in airtight container in the fridge.



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