Vegan Cashew “Sour Cream”

04_11_2014_07

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.

04_11_2014_04

04_11_2014_01

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.

04_11_2014_03

04_11_2014_02

04_11_2014_05

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s