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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% | |
Cashew Sour Cream - a Non-Dairy Sour Cream Alternative
SERVES 8
Ingredients
- 1 cup raw cashews (must not be roasted or salted)
- 1/4 teaspoon salt
- 1-2 teaspoon apple cider vinegar
- 1 small lemon, juice of
Directions
1
Cover cashews with water and soak for a few hours, or overnight.2
Pour off all water, and place nuts in food processor.3
Add 1/4 cup cold water, salt, vinegar and lemon juice.4
Puree for 3-4 minutes or until completely smooth and creamy in consistency.5
Use in any recipe that calls for sour cream.6
Refrigerate in an airtight container for up to a week.
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- Course > Condiments, etc. > Garnishes
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- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
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- Preparation > Equipment > Small Appliance > Food Processor/Blender
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Featured Reviews for This Recipe
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.
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. 
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.
From: CirceDoll
On Apr 25, 2007
This makes my vegan heart sing! It's wonderful, and helps me keep my soy intake down.
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