Cashew Sour Cream

Cashew Sour Cream

Sour cream can be a miracle addition to dishes that need a creamy boost, thickening up, or even a reduction in spicy heat. It’s one thing I never thought I'd miss after changing my diet preference, but it happened. There may come a time for you as well when that dollop (or three) of sour cream seems like the only option. If it does, you’ll be pleasantly surprised that its cashew-based vegan cousin won’t leave you wanting. Give this a try – unlike most of its counterparts at the store, it’s soy-free!

Cashew Sour Cream

Cashew Sour Cream

Yield

Makes about 1 cup

Prep time

Active time:

Total time:

How it's made

Note: cashews need to be soaked overnight before completing recipe. Alternatively, you can boil 2 cups of water and soak them in it for 1 hour ahead of time.

 

1 cup raw cashews, soaked overnight, or in boiling water for 1 hour

 

Drain cashews and place them in a blender

 

⅓ cup + 1 tbsp water

 

Add all other ingredients to the blender and blend until smooth (about 1-1½ minutes)

1 tbsp nutritional yeast

1 tbsp lemon juice

2 tsp apple cider vinegar

½ tsp salt

Helpful tips

This cream is best kept in the fridge for 3-4 days. If it’s been in the fridge a few days, you may need to mix again with a spoon before use. Try adding it to Mexican dishes such as Bean and Mushroom Fajitas. Another good way to use this recipe is to make it runnier by adding 1-2 tbsp more water, and using as a creamy salad dressing.