VEGAN CASHEW SOUR CREAM
Vegan Chilli, Cornbread & Sour Cream - Sam turnbull, It Doesn’t Taste Like Chicken
Prep: 10 minutes
Total: 10 minutes
Ingredients
1 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
3/4 teaspoon apple cider vinegar
generous pinch of mineral salt
Method
Soak the cashews to soften (2-3 hours in cold water or 5-10 mins in hot/not boiling water)
Place cashews in a high-speed blender along with the water, lemon juice/apple cider vinegar and pinch of salt.
Process until creamy smooth, stopping to scrape down the sides as needed. Sour cream is best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.
