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Cashew Coconut Sour Cream

Cashew Coconut Sour Cream

 Recipe contributed by Joey's Plate

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


  • 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


  1. In a high speed blender, purée all ingredients except coconut oil, chives and dill.
  2. Add coconut oil and blend until smooth.
  3. 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).