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Cashew Sour Cream

Vegan, Gluten-Free, Paleo


  • 1 1/2 cup raw cashews, soaked in water overnight
  • 2 tablespoons lemon juice
  • 4 teaspoons apple cider vinegar
  • 1 cup canned coconut milk
  • 2 teaspoons nutritional yeast (optional)
  • 1/2 teaspoon sea salt


  1. Drain the cashews and dry thoroughly.
  2. Place the cashews in food processor and blend them until they are ground up into a meal.
  3. Add the remaining ingredients and blend until you have a thick, creamy texture. Taste for seasonings, adding additional salt if needed.