Preheat the oven to 350 degrees Fahrenheit.
Chop the vegan sausage links into small pieces. I cut them in quarters length wise, then chop.
Also, dice the red bell pepper.
Heat a saute pan over medium heat and add a touch of oil. Once hot, add the chopped vegan sausage and diced bell pepper and cook until the sausage is golden brown and the pepper is soft. I prefer my vegan sausage to be ever so slightly overcooked.
Remove the vegan sausage and bell pepper from the heat and transfer to a large mixing bowl.
Now, pour the Just Egg into the mixing bowl along with the nutritional yeast, black salt, and ground pepper. Stir to combine.
Coat a silicone mini muffin tray with a hint of oil and fill each pocket with the Vegan Egg and Sausage mixture.
Place the silicone mini muffin tray on top of a baking sheet for stability, and bake off at 350 degrees Fahrenheit for 20-30 minutes or until golden in color.
To prep the lemon: I cut it in quarters, remove any seeds, and peel away the skins.
Next, add the entire inside of the lemon into a high speed blender with the cashews, water, and salt. Blend on high until smooth.
Can be enjoyed immediately, however it is best served cool. I recommend making this in advance and storing it in the refrigerator. It also thickens up a bit as it cools. I have this Vegan Sour Cream on hand at all times and top just about everything with it. So delish!