Cashew Nut Sour Cream

March 14, 2019

Finding a tasty dressing for coleslaws can sometimes be a bit of a mission, especially if you need a vegan one! The version here provides for both a vegetarian and a vegan version and they’re both good.

The vegetarian option is very quick – this ones needs a bit of forethought to soak the cashews but is otherwise quite straightforward.


1Drain and rinse the cashew nuts.

2Place all the ingredients in a blender and blend on high until really smooth. Scrape down the blender walls occasionally to ensure everything mixes thoroughly.

3Transfer to a small airtight container and keep in the fridge for up to a week. You can also freeze it for up to a month and thaw as needed.


1 cup cashews, either soaked in cold water for 8 hours, or pour boiling water over them in a bowl and allow them to soak for at least an hour (preferably two).

½ cup water

1½ Tbsp lemon juice

½ Tbsp cider vinegar

¼ tsp salt

2019-03-14T15:15:25+00:00 0 Comments

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