Cashew Sour Cream

A dairy-free alternative to classic sour cream that I think tastes and feels way better than the original!  To give the authentic taste of sour cream use cashew milk kefir instead of water.

  • Prep soaking + 5mins
  • Cook Time 0
  • Difficulty Low
  • Serving1 cup
  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Vegan

    Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.

Ingredients

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  • 1 cup cashews - soaked
  • ¼ cup water or cashew kefir
  • juice 1 lemon = 3-4 tbsp
  • 2-4 teaspoons* raw apple cider vinegar
  • ½ - ¾ teaspoon salt
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Method

Cashew Sour Cream

 

SOAK Cashews to soften 10 mins in hot water or 4 hours+ in cold water.**

 

DRAIN AND RINSE add to a blender with all the other ingredients. 

 

BLEND to create a very smooth sour cream.  IF it is too thick | stiff add water 1tbsp at a time.

 

TASTE adjust salt + tang to your liking – if you only added 2 tsp raw apple cider vinegar and you like more tang add up to 2 tsp more.

 

SERVE as a sauce, dip for Spice Roasted Veg, cream, topping or condiment or use as a base ingredient for dips and salad dressings.

 

STORE in a glass container or jar with a lid in the fridge.

Tips + Suggestions

*TANGYINESS to taste if using water not kefir the raw apple cider vinegar will help bring the tang, start with 2 teaspoons and add up to 4 teaspoons.  If you are using kefir, start with just 1 teaspoon raw ACV, taste and add to your liking.

 

**YOU CAN SKIP the soaking – cashews are the only nut where this works!  For the smoothest results soak at least 30mins.

 

SUBSTITUTE Cashews for sunflower seeds or other nuts like hazelnut – the flavour will change.