This silky-smooth, rich, and creamy sour cream is made with simple, plant-based
ingredients and ready in minutes. Only 5 ingredients – cashews, lemon juice,
apple cider vinegar, salt, and water – will get you there. For sure, it’s better than
dairy sour cream and is so much healthier.
Ingredients (2 cups of 500 ml)
- 1 1/2 cups (225 g) raw cashews, soaked
- 3/4 cup (180 mL) water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- Scant 1/2 teaspoon fine sea salt
(Preparation time: 5 mins; Soak time: 1-8 hrs)
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For
a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to
scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken
up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1
month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe
zip bag for easy grab and go portions.
Per 30 ml: Calories 80 calories, total Fat 6 grams, saturated Fat 1 grams, sodium 65 milligrams, total
Carbohydrates 4 grams, Fiber 0 grams, Sugar 1 grams, Protein 3 grams
Inside Cooking Ep 94: Cashew Sour Cream
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