Vegan Cashew Sour Cream

This recipe is gluten free, vegan, raw and activated.

About This Recipe

Simple, rich and tangy, this cashew sour cream is perfect for dolloping on top of mexican dishes, dipping sweet potato wedges into or adding a creamy edge to soups or curries. 

This recipe takes five minutes to throw together, freezes well and most importantly - is so deliciously thick and creamy. 

It is a perfect substitute for dairy-filled sour cream or even for coconut milk if you fancy a change.

The only preparation needed for this recipe is soaking some cashews for a minimum of 2 hours or overnight. 

Keep a batch of this cashew sour cream on hand for those times when your meal needs just a little extra creaminess to take it to the next level.

How To Make This Recipe

How To:

  • Add all ingredients to a high strength blender or food processor and blend until completely smooth and creamy (this may take up to five minutes - be patient it - is so worth it!) Taste for sourness and adjust if necessary

  • Dollop on top of virtually any savoury meal that needs a little extra creaminess or use as a dip. Store leftovers in the fridge for up to a week or freeze for up to 3 months and then thaw when ready to use

Free 3 min Quiz 

PCOS? Which Type Do You Have?

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About The Author - Tamika Woods

Tamika Woods | PCOS Author | Nourished Natural Health
Tamika Woods, Clinical Nutritionist (B.HS; B.Ed), Bestselling Author

For a decade, Tamika battled chronic acne, irregular cycles, mood swings, hair loss, painful periods, severe digestive issues and Polycystic Ovary Syndrome (PCOS). You name it - she's been there!

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Tamika Woods is the author of the Amazon best seller PCOS Repair Protocol. She holds a Bachelor of Health Science degree (Nutritional Medicine) as well as a Bachelor of Education, graduating with Honours in both.

She is a certified Fertility Awareness Method (FAM) Educator and a certified member of the Australian Natural Therapists Association (ANTA).

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