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vegan sour cream

Vegan Sour Cream (Cashew 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.
  • Refrigerate.