Cashew Sour Cream
Make non-dairy, vegan sour cream from cashews. This is great to substitute sour cream in a recipe as a topping or for a dip.
Ingredients
- 1 cup raw cashews Soak for at least 3-4 hours if you don't have a high power blender.
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ⅛ cup cilantro, chopped (optional)
Instructions
- Drain soaked cashews.
- Combine ingredients in a blender. Blend until smooth and creaming. Add additional water, if needed.
- Taste. Add more lemon juice or salt if desired.
- Optional: add cilantro.
- Cover and refrigerate for 30 minutes before use.
Nutrition
Calories: 718kcal | Carbohydrates: 40g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Sodium: 603mg | Potassium: 871mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 9mg