Cashew Sour Cream
User Reviews
5
Cashew Sour Cream
Description
This Cashew Sour Cream recipe begins by soaking raw cashews in water for at least an hour, softening them for blending. The soaked cashews combine with lemon juice, apple cider vinegar, and a small amount of unsweetened milk or water in a high-speed blender to create a creamy texture. The liquid is added slowly to achieve the right consistency, avoiding a runny texture, ensuring the final cream has body and spreadability.
The sour cream's tang comes naturally from the lemon and vinegar, closely mimicking traditional dairy sour cream's acidity. After blending smooth, the cashew cream can be served immediately at room temperature or chilled where it will thicken further. It maintains freshness up to a week refrigerated and freezes well for longer storage.
Ingredients
- 1 cup cashew nuts raw
- 2 Tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- ½-¾ cup milk unsweetened dairy-free or water
- pinch of sea salt
Instructions
- Add cashews to a bowl and cover with water. Let cashews soak for 1-8 hours. Drain water.
- Add soaked cashews, lemon juice, apple cider vinegar and 1/2 cup dairy-free milk into a high-speed blender. Blend on high until creamy, if the mixture seems really thick, add more milk, 1 Tablespoon at a time until the mixture is blending smoothly, but don’t add too much because you don’t want the cream to be too thin.
- Once blended, pour sour cream into a dish and serve at room temp or place in the fridge. It will thicken as it chills. Cashew sour cream should last 3-4 days, up to a week in the fridge and up to 6 months if stored in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Sodium | 23mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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