Dairy-Free Cashew Sour Cream
Danielle Walker - AgainstAllGrain.com
- ½ cup whole raw cashews
- ⅓ cup water
- ½ teaspoon lime juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¾ teaspoon nutritional yeast (optional, gives it a cheese-dairy type flavor)
Put the cashews in bowl and fill it with enough water to cover them. Soak for 2 hours.
Drain and rinse the cashews and add them to a blender. Add the fresh ⅓ cup water, lime juice, vinegar, salt, nutritional yeast.
Blend until very smooth. Refrigerate for 1 hour before serving, or up to 3 days.
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!