Vegan Cashew “Sour Cream”


I whipped up some vegan “sour cream” from cashews for our fajitas the other night and it has sparked a new condiment obsession in our house.



Start by soaking 1 cup of raw cashews (not roasted or salted etc) in water for a few hours, or overnight if you are planning way ahead.

Drain water and add cashews to a food processor or blender with 2 tsp of apple cider vinegar, juice from half a lemon, and 1/4 tsp of sea salt.

Blend until creamy. I add water as needed during the blending to get the consistency I want, but I don’t think this is an essential step.

The batch I made the other night was super lemony (I added juice from a whole lemon) and it was really delicious on our fajitas. Store in the fridge in a sealed container. It’s also really good as a dip for veggies, I love scooping it onto baby carrots for a snack.





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