by Chef Megan

Cashew sour cream

AuthorChef MeganCategory

 

Yields1 Serving

 2 cups Soaked and rinsed crushed cashews
 100 ml nutritional yeast
 Himmilayin salt
 ½ lemon, squeezed

1

Blend soaked cashews in a blender with fresh filtered water 1 cup should be enough. Add little by little until you have a thick but smooth sauce. Add the rest of the ingredients and blend till smooth. Adjust seasoning to your liking. More nutritional yeast never hurt anyone!

2

Cover well and leave it in the fridge for 5 hours till overnight. this will allow the flavors to develop and the cashew cream to thicken and become spreadable.

Ingredients

 2 cups Soaked and rinsed crushed cashews
 100 ml nutritional yeast
 Himmilayin salt
 ½ lemon, squeezed

Directions

1

Blend soaked cashews in a blender with fresh filtered water 1 cup should be enough. Add little by little until you have a thick but smooth sauce. Add the rest of the ingredients and blend till smooth. Adjust seasoning to your liking. More nutritional yeast never hurt anyone!

2

Cover well and leave it in the fridge for 5 hours till overnight. this will allow the flavors to develop and the cashew cream to thicken and become spreadable.

Cashew sour cream
IngredientsDirections
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