Cashew Sour Cream
You're first reaction to this might include a healthy dose of scepticism, after all, how can cashews possibly replace sour cream? However, just like in cashew milk, this versatile nut really comes through.
I haven't bought dairy sour cream since learning how to make this vegan alternative. Typically, when I need sour cream, I don't need a lot. I found that even when buying a small container of dairy sour cream at least half would go to waste, or when I needed it, I didn't have any on hand. So, being able to make my own whenever I needed, was a huge convenience. It also led to less food waste and countless fewer plastic containers in landfill.
This cashew sour cream has a fraction of the saturated fats found in dairy sour cream, and a huge boost in protein content. It's completely gluten-free, vegan, dairy-free (obviously), and actually tastes better in my opinion than the real thing. You can use it in dip recipes, as a dip on its own, and in other recipes that call for sour cream.
- 1 cup raw cashews (soaked, rinsed, drained)
- 1/4 cup cold water
- 1 teaspoon lemon juice
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
Soak the cashews overnight in water in the refrigerator. Before using, drain and rinse.
Place all ingredients into a food processor and blend until smooth and thickened (about 4 to 5 minutes).
Store in an airtight container in the refrigerator for 3 or 4 days.
Servings 4
- Amount Per Serving
- Calories 320.5kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 4g20%
- Sodium 153.5mg7%
- Potassium 4.92mg1%
- Total Carbohydrate 18.13g7%
- Dietary Fiber 2g8%
- Sugars 4.05g
- Protein 10g20%
- Phosphorus 0.24 mg
- Vitamin C 2%
- Magnesium 0.18mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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