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Nutrition Facts

Serving Size 1 (23g)

Recipe makes 8 servings

Calories 99
Calories from Fat 71 (71%)
Amount Per Serving %DV
Total Fat 7.9g 12%
Saturated Fat 1.6g 7%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Potassium 104mg 2%
Total Carbohydrate 6.1g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 2.6g 5%

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Cashew Sour Cream - a Non-Dairy Sour Cream Alternative

Recipe #204512 | 2¼ hours | 5 min prep | add private note

By: What's Cooking?
Jan 9, 2007

It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Cover cashews with water and soak for a few hours, or overnight.
  2. 2
    Pour off all water, and place nuts in food processor.
  3. 3
    Add 1/4 cup cold water, salt, vinegar and lemon juice.
  4. 4
    Puree for 3-4 minutes or until completely smooth and creamy in consistency.
  5. 5
    Use in any recipe that calls for sour cream.
  6. 6
    Refrigerate in an airtight container for up to a week.

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Featured Reviews for This Recipe

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From: mliss29

On Jul 23, 2008

Wow! This is tasty. Not exactly the flavor of sour cream, but really good nonetheless! Based on some of the other reviews, I decided to leave out the vinegar. I'm sure I'll be making this again. Thank you! Reviewed for Healthy Choices ABC tag.

0 people found this review helpful

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  • From: DBGal

    On Jul 17, 2007

    Loved this recipe. It was easy, the right consistency, and very close in taste to sour cream. I'm going to try it out with some guacamole next.

    1 person found this review helpful

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  • From: Allergy Queen

    On Sep 27, 2007

    I didn't have time to soak the cashews, so I tried blanching them instead. They didn't turn out as well as I'd hoped, so I'll try soaking them correctly next time. I think that I also put in too much lemon juice (I used a rather large lemon), because adding the vinegar made it taste too acidic. My celiac friend and I (both of us have cow's milk allergies) had it with enchiladas, and he loved it! I wasn't so thrilled, but he hasn't had sour cream in a loooong time. I'll try it without the vinegar next time. I was also wondering if this might make a good substitute for tahini, since I'm allergic to sesame also... There are so many possibilities with this! I'm glad I found this recipe.

    2 people found this review helpful

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  • From: CirceDoll

    On Apr 25, 2007

    This makes my vegan heart sing! It's wonderful, and helps me keep my soy intake down.

    2 people found this review helpful

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  • Read all 5 reviews

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