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Cashew Sour Cream

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Serves 2 Cups | Prep Time 10 min | Cook Time 0

Why I Love This Recipe

The cashews make this sauce so rich and creamy and the vinegar and lemon give it that great sour kick. A versatile flavor that can be added to so many things! See how I used it in my recipe for "BBQ Tempeh Sandwich" from the Austin, TX episode of my web series, The VeganRoadie.

What did YOU use it for? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit

Ingredients You'll Need

1 cup raw cashews, soaked for 24 hours
1/4 teaspoon salt
2 teaspoons apple cider vinegar
2-3 tablespoons lemon juice (about 1 lemon)
1/4-1/2 cup water, maybe more


Soak cashews overnight (there are other ways to do this like boiling for 10 minutes and draining, but soaking overnight will give you a smoother and creamier texture).

Drain cashews and blend with the remaining ingredients until smooth.

*Tasty Tip: Adjust the lemon juice and water to your desired taste & consistency (I used a little more water for the pineapple slaw I used in my "BBQ Tempeh Sandwich" from the Austin, TX episode of my web series, The Vegan Roadie)

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