Cashew Sour Cream
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g cashew nuts
- 100 ml oat milk (oat drink)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 ½ tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 tablespoon yeast flakes
- 0.5 teaspoon ½ garlic granules
- 1 teaspoon salt
- 0.5 teaspoon ½ celery salt
- 0.5 teaspoon ½ salad herbs, granulated
Print Recipe
Pin Recipe Instructions
- Boil the cashew nuts in water for 15 minutes. Drain the nuts. Puree all ingredients in a tall bowl. If necessary, add apple cider vinegar and / or salt.
- The cashew sour cream can be kept in the glass for a few days in the refrigerator.
- You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1335
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