Description
This cashew cream sauce will become a staple in your plant-based vegan cooking routine. With only three ingredients, this deliciousness goes on almost any savory dish. This vegan cashew sour cream sauce is gluten-free, oil-free, soy-free, and absolutely delicious!
Ingredients
- 1/2 cup raw cashews, soaked and drained
- 1 tsp apple cider vinegar
- 1 1/2 Tbsp fresh lemon juice
- 1/4 cup water
- salt to taste (I used 1/8 tsp.)
Instructions
Add cashews to a small pot with water. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the cashews sit in hot water for another 5 to 10 minutes. [*Note: If you prefer a raw sauce, instead of boiling cashews to soften, soak them in water overnight or for at least 8 hours.]
Drain cashews and rinse with lukewarm water to bring the temperature down.
Add softened cashews, freshly squeezed lemon juice, apple cider vinegar, and water to a mini-blender. Blend until smooth and creamy. Add a tablespoon more water at a time to achieve desired consistency. The sauce will thicken a little as it sits.
Salt to taste and enjoy!
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot
- Mini blender
- Mason jar (8 oz.)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Southwestern