How To Make Cashew Sour Cream | The Raw Food Kitchen

Welcome to Recipe #3 in the Cashew Series by @TheRawFoodKitchen -
Cashew Sour Cream!
This dish will blow your mind on how easy it is to make and how versatile it is as a dairy replacement for any sour cream on your savoury dishes.
Use it on Mexican, Italian - think of all those creamy pastas you can now make!
As a dip, in salads, and my favourite, as a topper for stuffed baked potatoes.
Here’s the recipe:
INGREDIENTS:
2C cashews, soaked 20 mins, drained
Filtered water to blend (use just enough to cover the cashews in the blender or a bit less)
Generous pinch salt
Juice of 1 lemon
2T ACV (apple cider vinegar)
Optional: 1-2T nutritional yeast for extra cheesy flavour
METHOD:
Add all ingredients to a high powered blender, and blend until smooth. That’s it!
You can adjust to taste, or consistency here if you need to.
Transfer to airtight container and pop in fridge, it will last for a week.
Otherwise you can freeze it - and defrost for when ever you need a healthy sour cream hit on your dish.
Like, follow, comment and stay tuned as next week I am going to be showing you how to make Cashew Cheese!
Time to upgrade the Cheese Board!
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