Cashew Sour Cream
If you're trying to limit saturated fat and dairy products, this cashew sour cream recipe is a must-know alternative to dairy sour cream.
You're first reaction to this might include a healthy dose of scepticism, after all, how can cashews possibly replace sour cream? However, just like in cashew milk, this versatile nut really comes through.
I haven't bought dairy sour cream since learning how to make this vegan alternative. Typically, when I need sour cream, I don't need a lot. I found that even when buying a small container of dairy sour cream at least half would go to waste, or when I needed it, I didn't have any on hand. So, being able to make my own whenever I needed, was a huge convenience. It also led to less food waste and countless fewer plastic containers in landfill.
The best part is, this cashew sour cream has a fraction of the saturated fats found in dairy sour cream, and a huge boost in protein content. It's completely gluten-free, vegan, dairy-free (obviously), and actually tastes better in my opinion than the real thing. You can use it in dip recipes, as a dip on its own, and in other recipes that call for sour cream.
Ingredients
(Makes 4 servings | Serving size = 1/4 cup)
1 cup raw cashews, soaked, rinsed, drained
1/4 cup cold water
1 teaspoon lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon salt
Directions
Soak the cashews overnight in water in the refrigerator. Before using, drain and rinse.
Place all ingredients into a food processor and blend until smooth and thickened (about 4 to 5 minutes).
Store in an airtight container in the refrigerator for 3 or 4 days.
Nutritional Information Per Serving:
total calories = 320.5 | total fat = 24g | saturated fat = 4g | cholesterol = 0mg | sodium = 153.5mg | carbohydrates = 18.13g | dietary fibre = 2g | sugars = 4.05g | protein = 10g
