Cashew mousse (vegan sour-cream)
For a small bowl
  • 400 ml unsalted, unroasted cashew nuts
  • juice of half a lemon
  • 3-4 tbsp cider vinegar
  • 1 pinch salt
  • Water  
  1. Soak cashews in water for at least three hours (preferably overnight).

  2. Drain the water and mix the cashews with the lemon juice, vinegar and salt. 

  3. Depending on the desired consistency, add water to create a smooth cream.

  4. The cream can be seasoned as desired, e.g. with sesame seeds, thyme, curry... or vanilla for a sweet version.


A thicker cream is suitable as a spread, a thinner cream as a dip or salad. 

Balancing effect on:
Different depending on the seasoning, but nuts have a balancing effect on the forehead chakra.
Balace your energy
Food for the soul
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