JessicaThis cashew sour cream comes together very quickly and benefits from being made ahead of time. The flavours will marry and it will thicken up in case too much water is added. You can use it anywhere you would normally use sour cream.
The only time consuming part of this recipe is waiting for your cashews to soften. I like to soak them in water that was boiled in the kettle for about 30 minutes.
Once the cashews are soft, rinse them and add them along with the other ingredients in a container suitable for an immersion blender. It takes a few minutes with the immersion blender for the mixture to become smooth.
You can easily double the recipe and blend it together in a high speed blender, making sure to scrape down the sides occasionally.
Once it is blended together the sour cream can be stored in the refrigerator for up to 3 days. Use it on my Smokey bean chili or with nachos or anywhere else you would use sour cream!
Cashew Sour Cream
A vegan and gluten free substitute for sour cream
4
servings30
minutes5
minutes80
kcalKeep the screen of your device on
Ingredients
1/2 cup raw cashews, soaked for 30 minutes in hot water
2 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt
3 tbsp water
Directions
- Place the cashews in a heat proof dish and top with boiled water until they are covered. Let them soak for 30 minutes.
- Drain the cashews and using an immersion blender add the cashews and the rest of the ingredients
- Blend until it is very smooth.
- Store in an air tight container for 3 days in the refrigerator.
Notes
- This recipe is easily doubled and then it is easier to use a high speed blender to combine.
Nutritional values are a rough estimate.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 80kcal
- Carbohydrates: 4.1g
- Protein: 2.5g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 293.3mg
- Potassium: 1.6mg
- Fiber: 0.5g
- Sugar: 1g
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