Cashew Vegan Sour Cream Recipe
Cashew Sour Cream gives you the cool tang that you’d expect from the regular kind, without the dairy!
Adapted from Oh She Glows.
Servings: 12 servings (about 1 ½ cups)
Calories: 60kcal
Ingredients
- 1 cup raw unsalted cashews
- Water
- Juice and zest of 1 lemon
- 1 tablespoon apple cider vinegar
- ½ teaspoon maple syrup
- ½ teaspoon sea salt
Instructions
- Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
- Once soaking is finished, drain and rinse the nuts, and place in the basin of a high-speed blender. Add in ½ cup of water, the lemon juice and zest, the apple cider vinegar, the maple syrup, and the salt and blend on high until the consistency is very smooth—about three minutes.
- Refrigerate until cold (about an hour). The cream will get thicker as it cools. Store in an airtight container in the fridge for up to 10 days.
Video
Notes
Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.
Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.
Nutrition
Serving: 2tablespoon | Calories: 60kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 98mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg
