Vegan Soy Free Sour CreamFrom stormy_ide_girl 5 years ago
How to make it
- Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor.
- Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency.
- Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week.
The Cookstormy_ide_girl Virginia Beach, VA
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