This is an amazing vegan recipe if you’re craving sour cream but without the dairy-ness of the standard stuff. Experiment with different chopped herbs etc too and have crazy cashew sour cream adventures!
Tag us on Instagram #mamabake and show us your creations!
200g raw cashews
2 teaspoons cider vinegar
salt and pepper
- Place the cashews in a bowl and cover with just boiled water for 1 hour. Ensure that the water level is at least 2 cm above the nuts. If you prefer, you can soak them overnight or for 8 hours.
- Rinse, drain and blend the cashews with cider vinegar, juice of one lime. Season with salt and pepper to taste.
- Can be made 3-4 days in advance. Store in fridge in airtight container.