Vegan Cashew Sour Cream

Prep time: 15min
Total time: 12 hrmin
Serves: 8
1 cup
raw cashews
250 mL
1 tbsp
lemon juice
15 mL
1/4 tsp
salt
2 mL
Per serving (1/8 of the recipe):
calories
100
fat
8 g
saturated fat
1.5 g
carbs
5 g
sugar
1 g
protein
3 g
fibre
1 g
sodium
75 mg

Directions

  1. Soak cashews in 1/2 cup (125 mL) water overnight in refrigerator.

  2. In blender, puree soaked cashews with the soaking water, lemon juice and salt. Blend in up to 1 tbsp (15 mL) more water, if required, to desired texture. Store refrigerated for up to 1 week.

Tip

For a “cheesy” tasting version without the cheese, add 4 tsp (20 mL) nutritional yeast.
Add 2 cloves minced garlic to cheesy version to make a vegan Caesar salad dressing.
Product Recall: Sensations Extra Lean Ground Bison