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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


  1. 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.

  2. Drain the water from the cashews and place in a blender along with the cauliflower, rice vinegar, sea salt and water.

  3. Blend for several minutes until the mixture is creamy and smooth.

  4. Refrigerate.

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