Did you know that you can make vegan sour cream from cashew nuts? Not only that, but it can be made using a mere handful of great, whole food ingredients, in next to no time.
Simple, delicious, wonderful.
This Cashew Lime Sour Cream is so delicious, you’ll want to dollop it on all of your favourite recipes.
As well as tasting great – and genuinely (in an almost bizarre way) just like the real deal – this sour cream is:
- silky smooth;
- creamy, zesty and sour;
- made with only nutritious, wholesome and simple ingredients;
- prepared in under 5 minutes; and
- the perfect addition to your bowl of chilli, sizzling curry, fajitas and tacos (but more of that to come later…).
I think you’ll be amazed at just how brightly white this sour cream turns out too! Every time I make it I’m taken aback at how something that started out beige can become porcelain… pure alchemy.
This recipe makes enough to serve four as a main meal accompaniment. Unless you really love sour cream, and then it’s up to you if you want to devour it all in one go (which you may well want to once you taste it).
- 70g pre-soaked cashews, rinsed and drained
- 90ml water
- Zest & juice of ½ lime (preferably organic)
- ½ tsp (no more!) apple cider vinegar
- Pinch of good salt (such as himalayan pink or rock salt)
- Place the cashews, water, lime juice, vinegar and salt in a food processor and blitz on a high speed until combined and smooth. You'll be amazed at how much this really does resemble sour cream!
- Pour into a bowl and sprinkle on the lime zest.
- This can keep for up to a week in the fridge, in an airtight container.
I've suggested using organic limes because not only do they taste great, but they are unwaxed (which is particularly important for using the zest). If you can't find organic, unwaxed limes will work just fine.