Cashew Cauliflower (Vegan Sour Cream) Made with Cashews & Cauliflower
Author Molly Patrick of Clean Food Dirty Girl
1/2 cup cashews 75g, soaked in water for 1-2 hours
2 cups cauliflower 235g, cut into pieces. They don’t have to be bite-sized since they will eventually be blended .
2 teaspoons Rice Vinegar
1/2 teaspoon sea salt
1/4 cup water
Place the cauliflower in a pan along with 1 cup of water and bring to a boil. Turn down heat and simmer for 10 minutes. Turn off heat, drain and set aside.
Drain the water from the cashews and place in a blender along with the cauliflower, rice vinegar, sea salt and water.
Blend for several minutes until the mixture is creamy and smooth.