Vegan Cashew-Cauliflower "Sour Cream"
Five ingredients and fifteen minutes is all you need to make this super yummy Cashew Cauliflower Cream.
You can use it on anything that you would ordinarily use sour cream on. Add it to dips and sauces, baked potatoes, chili, spicy soups, tacos, nachos, burritos or, you could scoop some on top of a big green salad.
You could even add in some sugar and chopped strawberries and serve it for dessert. Use your imagination and have fun!
Cashew Cauliflower Cream
- 1/2 cup cashews, soaked in water for 10 minutes (75g)
- 2 cups cauliflower, cut into pieces. They don’t have to be bite-sized since they will eventually be blended (235g)
- 1 tsp. apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 cup water
Place the cauliflower in a pan along with 1 cup of water and simmer for 10 minutes. Turn off heat, drain and set aside.
Drain the water from the cashews and place in a blender along with the cauliflower, apple cider vinegar, sea salt and water. Blend for several minutes until the mixture is creamy and smooth.