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Sour Cream


  • 125 g raw cashews soaked in hot water for 1 hour
  • 120 ml water
  • 1/2 lemon juiced
  • 15 g apple cider vinegar
  • 1/4 tsp fine sea salt
  • 1/4 tsp Dijon mustard


  • 1. Drain the cashew nuts and rinse thoroughly with fresh water.
    2. Place all the ingredients in a blender and blitz until smooth and creamy. Taste, add more lemon juice, salt or vinegar as required. Decant into an
    airtight container. Can be stored in the fridge for up to 5 days.