Cashew Sour Cream

Catherine Barclay

Cashew sour cream is a dairy-free, plant-based alternative to traditional sour cream. Made from raw cashews blended with water, lemon juice and vinegar, this creamy condiment mimics the tangy flavour and texture of sour cream. It offers a rich and versatile base for various dishes, from topping tacos and nachos to garnishing soups and dressings. Rich in healthy fats and proteins, it's a popular choice for those following vegan, dairy-free, or plant-based diets, providing a delicious and nutritious alternative to conventional sour cream.

Very quick to make. Excellent as is or as a base to add other ingredients. Make a raft of different sauces, eg. a tbsp of maple syrup with a dash of vanilla for a sweet fruit topping. A sprinkle of smoked paprika and some pine nuts would be nice too.

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Course Side Dish

Cuisine American

Calories 717 kcal

Ingredients

1 cup raw cashew nuts
½ cup water
1 tbsp lemon juice
¾ tsp apple cider vinegar

Instructions

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.

Nutrition

Calories: 717kcalCarbohydrates: 40gProtein: 24gFat: 57gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gSodium: 22mgPotassium: 870mgFiber: 4gSugar: 8gVitamin A: 1IUVitamin C: 6mgCalcium: 52mgIron: 9mg

Keyword Cashew, Sour cream, vegan, wfpb

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