Sunday, August 18, 2013

Cashew Sour Cream

I use this all the time, on all sorts of dishes. Make it thick or thin for dolloping or drizzling, or add seasonings to magically turn it into dips and salad dressings. This stuff is delicious and versatile, and deserves it's own little place here on the blog.

Cashew Sour Cream
makes about 1 1/2 cups

1 cup raw cashews, soaked 20 minutes or more, then drained and rinsed
juice of 1 lemon
1/2 cup almond milk (or other plant milk)
1/2 tsp salt, or to taste

Blend everything in a food processor or blender until very smooth, adding more milk as needed to get the consistency you want. This keeps well in the fridge for several days, and thickens as it cools.

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