Cashew Sour Cream
TIME: 5 MIN | YEILD: 1 CUP
INGREDIENTS:
1 cup raw cashews, soaked and drained
3 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon raw apple cider vinegar
1/4 teaspoon sea salt
INSTRUCTIONS:
Place cashews in a bowl fully covered with water. Soak the cashews for at least 3 hours or overnight and drain right before use.
Place all ingredients in a blender. Blend until smooth and creamy.
Adjust the amount of water (more or less) to preferred texture or more lemon juice/apple cider vinegar to increase the sour flavor to your liking.
The perfect dairy-free substitute for sour cream!
TIPS:
You can blend multiple batches of sour cream at a time and refrigerate for up to a week or freeze in small batches for later use.
Get more healthy and delicious recipes like this one in our cookbook, Keeping the Holidays Healthy & Delicious!
Cashew Sour Cream
INGREDIENTS
- 1 cup raw cashews, soaked and drained
- 3 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon raw apple cider vinegar
- 1/4 teaspoon sea salt
INSTRUCTIONS
- Place cashews in a bowl fully covered with water. Soak the cashews for at least 3 hours or overnight and drain right before use.
- Place all ingredients in a blender. Blend until smooth and creamy.
- Adjust the amount of water (more or less) to preferred texture or more lemon juice/apple cider vinegar to increase the sour flavor to your liking.
- The perfect dairy-free substitute for sour cream!
- You can blend multiple batches of sour cream at a time and refrigerate for up to a week or freeze in small batches for later use.