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.
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.
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.
[…] This delicious, simple soup is full of plant based protein, a mix of colourful veggies and a splash of spice. Make it creamy by topping it with sliced avocado and dairy free cashew sour cream. […]