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Cashew sour cream

Yields1 Serving

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

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!


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.