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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%
detailed view... how is this calculated?

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Cashew Sour Cream - Non-Dairy Sour Cream Alternative/Substitute

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

⁽⁹⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

From: Suzy mom to 2

On Mar 11, 2009

This recipe did not IMHO taste like real sour cream at all: it tasted of cashews, and lemon The reason I'm giving it four stars anyway, is that it worked amazingly well as a substitute for sour cream in both hearthy dishes and baking. I'm therefor truly thankful for this recipe!!! Adding half a tbsp of agave syrup made it a little less lemony for me.

0 people found this review helpful

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From: zaar junkie

On Jan 23, 2009

Sorry to say but this didn't turn out well for me. Maybe it was my food processor but I could never get it to be completely smooth (despite the soaking and pureeing for 5-7 minutes in intervals) and the tiny bits of texture weren't appealing at all.

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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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