Cashew sour cream is a nutritious and creamy dairy-free alternative made primarily from raw cashew nuts, water, lemon juice, and apple cider vinegar. Raw cashews serve as the base, offering a rich source of healthy fats, plant-based protein, and essential nutrients. They contain heart-healthy monounsaturated fats, which can help lower “bad” LDL cholesterol while increasing “good” HDL cholesterol, supporting overall heart health. Cashews also provide a good amount of minerals, such as magnesium, which is vital for muscle function, bone health, and blood pressure regulation.
Water is used to help create the creamy consistency of the cashew sour cream, while lemon juice and apple cider vinegar contribute to its tangy flavour. Both lemon juice and apple cider vinegar are rich in vitamin C and antioxidants, known for their potential immune-boosting properties and their ability to aid in digestion. Additionally, apple cider vinegar may help lower blood sugar levels and improve insulin sensitivity, potentially benefiting those with diabetes or insulin resistance.
This plant-based sour cream alternative is not only suitable for individuals following vegan or dairy-free diets but also offers health benefits due to its nutritious ingredients.
Cashew Sour Cream
- 1 cup raw cashew nuts
- ½ cup water
- 1 tbsp lemon juice
- ¾ tsp apple cider vinegar
- Soak cashews in hot water for 10 minutes, then drain.
- Add cashews with all other ingredients into a blender and blend until smooth. Stop occasionally to scrape the sides
- If needed, add more water in small amounts to get your desired consistency.