Vegan Cashew Sour Cream
Vegan, Gluten-Free, Paleo
Ingredients
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1 1/2 cup raw cashews, soaked in water overnight
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2 tablespoons lemon juice
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4 teaspoons apple cider vinegar
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1 cup canned coconut milk
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2 teaspoons nutritional yeast (optional)
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1/2 teaspoon sea salt
Directions
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Drain the cashews and dry thoroughly.
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Place the cashews in food processor and blend them until they are ground up into a meal.
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Add the remaining ingredients and blend until you have a thick, creamy texture. Taste for seasonings, adding additional salt if needed.
Hi just a quick question- how long would keep in the fridge? Thank you!
I like the taste of this vegan sour cream but I was wondering if it’s normal that mine is more beige in color and chunky (almost like ice cream texture). Also, how long would that last in the fridge? Thank you! :)