- 7 oz raw cashews, soaked overnight or soaked for 1 to 2 hours in hot water
- 1 1⁄2 Tbsp natural plant-based (coconut or soy) yogurt
- 1⁄2 to 1 tsp salt (optional)
When you’re in a hurry, you can make a simple cashew sour cream instead of the cultured version. Combine drained soaked cashews, 3⁄4 cup water, the juice of K lemon, and K to 1 teaspoon salt in a high-speed blender and blend until completely smooth. This mixture keeps in the fridge for 4 to 5 days.
Use some of this Cashew Sour Cream to create this vegan dessert dream, topped with ginger cream & praline.