Sour cream is a bit of a divisive sauce. You either love it or...you don't. Well, if you do, then this recipe is for you! It's raw, it's vegan, it's sour cream! A little apple cider vinegar, a little lemon, and a healthy dose of spices, it's a flavorful dip!
Sour cream is a bit of a divisive sauce. You either love it or...you don't. Well, if you do, then this recipe is for you! It's raw, it's vegan, it's sour cream! A little apple cider vinegar, a little lemon, and a healthy dose of spices, it's a flavorful dip!
Drain and rinse the cashews. In a vitamix or high powered blender, combine all the ingredients and blend until smooth. Refrigerate for at least 1 hour before serving.
Lauren and John are hot for food… as long as it's vegan! Together they’re cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe via their blog, Hot For Food.
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Raw Food Magazine has been a blessing, motivating me to eat raw despite the hectic nature of having a baby! The best part is I am getting sleep and I have more energy. Thanks, for the help!
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I’m pretty stoked about this magazine. Its awesome to see a publication out there spreading positive info about health and nutrition. There are a lot of misconceptions out there. I’m raw, and an ultrarunner, and I feel pretty darn good about it.
Taylor Allred
I am 60 years old and a lifelong sugar addict. After receiving the first issue of Raw Food Magazine I promptly made all 7 dessert recipes included. Thank you Raw Food Magazine–I have renewed hope I can be a reformed into a raw chocolaholic!
Karen Grossman
Since switching to 80% raw I have way more energy to play with my grandson. I’ve been thinking about incorporating more raw for a long time, and the first issue of Raw Food Magazine really helped me take the leap–thank you.
