Posted on July 19 2020
Vegan Cashew Sour Cream
Such an easy and versatile recipe to have in your fridge at all times!
This stores well for 5-7 days and is really quick to make. Especially if you cook oil- free, cashew add in some brain- healthy essential fats to your diet. They are also loaded in magnesium and iron! The kind of stuff you need to keep cravings at bay. Try and add a spoonful in any Indian curries you are making. I love adding this on anything Mexican I cook.
- 1 Cup Raw Cashews
- 2 tbsp lemon juice
- 1/2 cup soy milk
- 1 tbsp jalapeno brie (optional)
- Use vinegar if you do not have the brine
- 1 clove garlic
- Salt/Pepper to taste
- Boil cashew 10-15 minutes.
- Blend it all.
Stores well for 5-7 days in a glass container.