Raw Vegan Sour Cream

Raw Vegan Sour Cream

By Suzi Fields

2 cups Cashews, soaked 4 – 6 hours
1 cup Water
½ cup Olive Oil
2 Tablespoons Lemon Juice
1 ½ teaspoons  Sea Salt

  1. Soak cashews in filtered water for 4-6 hours, Drain and save liquid. 
  2. Put cashews, salt, olive oil, and 1 cup of the reserved liquid in a blender.  
  3. Blend until smooth.  Use in place of sour cream.                                                                                                                                

This is too big of a batch for me to use at one time so I freeze it.  I put it in ice cube trays and freeze it.  Then I have it in single serving sizes when I want it, all I have to do is defrost it on a low temperature. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: