Eating plant based doesn’t mean you can’t enjoy creamy sour cream.

This recipe is made from healthy, protein filled cashews with a dash of lemon juice and apple cider vinegar. Soaking the cashews in boiling water speeds up prep time. It’s simple, delicious and a staple in my plant based kitchen. 

Perfect on chilli, baked potatoes, power bowls or as a dip for fresh cut up veggies.

Enjoy.

INGREDIENTS

• 1 cup raw cashews
• 1/4 cup lemon juice
• 1 Tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/2 cup fresh, cold water

METHOD

Do a quick soak on the cashews by placing them in a shallow bowl and covering them with boiling water. Let stand for at least 20 minutes. 

Drain the cashews and add them to a high speed blender or food processor along with the lemon juice, apple cider vinegar, sea salt and 1/2 a cup of water, blend until smooth. 

Serve chilled.

TIPS & NUTRITION

Use this anywhere you would usually use sour cream. It’s also delicious as a dip with cut up veggies.

Store it in an airtight container in the fridge for up to 1 week.