I realized last night that I owe you a recipe for raw vegan sour cream for my baked butternut squash and red potato bisque recipe! This is also fabulous with raw vegan chili, which makes sense given that this and the chili recipe are both courtesy of Matthew Kenney and that’s exactly what he suggests :)
- 2 cups raw cashews
- 1 cup water
- 1/2 cup olive oil
- 3 tbls lemon juice
- 1 1/2 tsp sea salt
Blend all ingredients in a blender until smooth.
To give you an idea of how much it makes, half this recipe makes this little pot full (approx 2 cups).