Corn cakes with avocado salsa
A light, easy-to-prepare snack-supper with Mexican flavours
Vegan sour cream
Serves 4 - 6
Easy
Prep:
plus soaking; no-cook
Try making our super easy vegan sour cream for your next Mexican family feast. It takes just three ingredients and can be whipped together in only five minutes
Skip to ingredients
- 150g cashews
- 50ml lime juice
- 2 tsp nutritional yeast
Nutrition: per serving
- kcal156
- fat12g
- saturates2g
- carbs5g
- sugars1g
- fibre1g
- protein6g
- salt0.5g
Method
step 1
Blitz all the ingredients together in a food processor with 110ml water and ½ tsp salt until you have achieved a completely smooth and creamy consistency. Store in the fridge for one week.
