Cashew Sour Cream
Yield:
1.5 cups
Prep Time:
5 minutes
Additional Time:
30 minutes
Total Time:
35 minutes
Smooth, creamy, and slightly tangy, this cashew sour cream comes together in under 5 minutes after a quick soak in hot water.
I started making this several years ago and loved it immediately. It's very versatile - great stirred into soups for creaminess, added to tacos, sweet potatoes or pasta and can be used in so many different recipes, like this elegant vegan appetizer: New Potatoes with Vegan Cream Filling and Balsamic "Caviar".
You can increase or decrease the amount of tang it has by using more or less apple cider vinegar.
Ingredients
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1/3 cup water
- 2 Tablespoons lemon juice
- 1 teaspoon apple cider vinegar (add up to 1 teaspoon more if you want it to be super tangy)
- 1/2 teaspoon sea salt
Instructions
- Cover raw cashews in very hot water, let sit for 30 minutes, then drain and add to blender with remaining ingredients. Blend until smooth.
Notes
This will keep for up to a week in an airtight container in the refrigerator.
Nutrition Information:
Yield: 24 Serving Size: 1 TablespoonAmount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 46mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is believed to be accurate but is not guaranteed.
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