Cashew Coconut Sour Cream

 Recipe contributed by Joey's Plate

Delicious and creamy, this vegan sour cream is sure to delight!

INGREDIENTS:

• 1 cup raw cashews, soaked for 2 hours and drained
• 1/4 cup light coconut milk
• Juice of half a lemon
• 3 Tbsp water
• 2 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1 capsule vegan probiotics
• 1 1/2 - 2 Tbsp deodorized coconut oil
• 1 Tbsp chives, chopped
• 1 Tbsp dill, chopped

DIRECTIONS:

1. In a high speed blender, purée all ingredients except coconut oil, chives and dill.
2. Add coconut oil and blend until smooth.
Pour into a bowl, stir in chives and dill then refrigerate at least one hour.

(Optional: to activate probiotics, let sit covered at room temperature for 12 to 24 hours before adding herbs and refrigerating).

 

Save