Looking for a classic raw vegan sour cream recipe? Look no further with this tangy cashew cream sauce. Made with three basic ingredients, this versatile vegan cream can accent any sandwich or wrap and become a base for various dips and dressings.
1/2 cup cashews, (soaked in water for up to an hour)
the juice of 1/2 of a lemon (or lime)
1 tsp apple cider vinegar
approximately 5–6 tbsp of water
Drain and rinse the soaked cashews. In a blender, toss the cashews with the lemon juice, water and apple cider vinegar. For a thinner consistency, slowly add more water to alter the level of desired creaminess.
When stored in the fridge this cream sauce will thicken up. Re-blend with a tsp or two of water if serving the day after.