Ingredients:

Raw, Vegan Sour Cream

• 1 cup raw cashews (soaked 8 hours or overnight and drained)
• ¼-½ cup water
• 1/4 tsp salt
• 1 tsp apple cider vinegar
• 1 tsp lemon juice

Corn

• 4 ears of corn, shucked
• 1/3 cup soy-free Vegenaise 
• 2 large cloves of garlic, minced 
• 1 Tbsp cilantro, finely minced
• 1 Tbsp fresh squeezed lime juice (about half a lime) 
• 1/4 tsp salt
• 1/2 cup Violife feta, crumbled
• 1 lime, cut into wedges for serving.

Instructions:

1. Blend together ingredients for vegan sour cream. A blender works, but a food processor is better. Start with 1/4 cup of water, adding more as needed to get a sour cream consistency.
2. Preheat grill or broiler to about 400-450°F (medium high to high). Cook corn, turning often, until done, about 10 minutes.
3. In a medium bowl, mix together Vegenaise, garlic, cilantro, lime juice, and salt, and 1/3 cup cashew sour cream.
4. Place corn in a bowl, spooning on the sour cream-Vegenaise mixture to coat all sides. Move to a plate. Sprinkle with extra cheese and serve with lime wedges.

Serves: 4