Cashew Lime Sour Cream

This is an amazing vegan substitute for any kind of cream. It is supposedly linked to sour cream but if you use a bit less water it would make a nice cream cheese substitute. It works as a great topping for burgers or sandwiches. It even tastes good with Rold Gold Tiny Twists. This recipe is straight from the Coconut and Quinoa blog that I love. The photo is by Stephen Johnson.


Cashew Lime Sour Cream

  • 1 cup cashews, soaked 4 to 6 hours (or overnight)
  • Zest of one lime (I have made it without this and it was still great)
  • 4 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • ¼ cup and 2 tablespoons filtered water
  • ½ teaspoon sea salt, plus more to taste
  1. Drain and rinse cashews and place in an upright blender. Add remaining ingredients (excluding the lime zest).
  2. Blend until completely smooth and creamy, scraping sides as necessary.
  3. Season to taste and add reserved lime zest.
  4. Pulse to combine and pour into a bowl.
  5. Place in the fridge for an hour or until ready to serve to let it settle.

NOTE: Sour cream will last 2 to 3 days in an airtight container.



One thought on “Cashew Lime Sour Cream

  1. Pingback: Lentil Leftover Burrito | Kate's Kitchen

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