Sunday, September 8, 2013

Vegan Sour Cream

Vegan Sour Cream
Yields: About 1 1/2 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 1 cup Cashews
  • 1 Lemon

  1. Cover Cashews with Water & soak for at least one hour
  2. Drain Cashews
  3. Place Cashews & juice from Lemon in mini food processor
  4. Pulse until Cream is very smooth
  5. Add a bit of Water if desired consistency is not coming together

Hoff Thoughts: Should you actually have any leftovers, store covered in the refrigerator for up to five days.  Ideally you want to soak the Cashews overnight, but really who has that kind of foresight?