Whole Food, Plant-Based Recipe Cashew Sour Cream

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Ingredients

  • ½ cup raw cashews, soaked in 1 cup of water

  • 1 T lemon juice
  • ¼ cup water
  • ½ T nutritional yeast (optional)

Instructions

1. Place the cashews in a small bowl with 1 cup water. Set aside uncovered at room temperature for several hours or overnight. The cashews are ready when they break apart when pressed between two fingers.
2. Drain the soaking water from the cashews. Add the cashews, nutritional yeast (if using), lemon juice, and ¼ cup water to a high-speed blender. Blend on high speed until completely smooth, about 3 minutes. Scrape down the sides of the blender and process again for 1 minute.