Creamy Cashew Vegan Sour Cream
Experience the delightful richness of traditional sour cream with this creamy cashew-based alternative that is entirely vegan, non-dairy, and raw. You won't believe how closely it mimics the original, making it a perfect choice for those with dietary restrictions. Whether you're topping off black bean soup, slathering it on burritos, elevating your nachos, or enhancing the flavors of tamales, this versatile spread is sure to impress everyone at the table. Ideal for cooling down spicy dishes or adding a refreshing touch to borscht, this sour cream substitute lets everyone enjoy classic flavors without compromise. Best of all, it stays fresh in the fridge, ready to be added to your favorite meals throughout the week.
N/A
Servings
100
Calories
5
Ingredients
Ingredients
raw cashews
1 cup (soaked for a few hours or overnight)
salt
1/4 teaspoon (to taste)
apple cider vinegar
1-2 teaspoons (to taste)
lemon
1 small (juiced)
cold water
1/4 cup (added during blending)
Instructions
1
Begin by thoroughly rinsing 1 cup of raw cashews to remove any debris.
2
Place the rinsed cashews in a bowl and cover them with plenty of water. Let them soak for several hours or overnight to soften.
3
Once soaked, drain and discard the soaking water. Transfer the cashews to a food processor.
4
Add 1/4 cup of cold water, 1/4 teaspoon of salt, 1-2 teaspoons of apple cider vinegar, and the juice of one small lemon to the food processor.
5
Process the mixture for 3-4 minutes, stopping occasionally to scrape down the sides, until the mixture is silky smooth and creamy.
6
Taste and adjust the flavor with more salt, vinegar, or lemon juice if desired.
7
Transfer the cashew sour cream to an airtight container. Refrigerate for up to a week.
8
Use as a delicious sour cream substitute in any recipe or savor it as a dip.
Nutrition Information
8g
Fat
5.5g
Carbs
2.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cashew Vegan Sour Cream?
It is a plant-based, non-dairy, and raw alternative to traditional sour cream made primarily from soaked cashews.
Is this recipe suitable for vegans?
Yes, it is entirely vegan and contains no animal products.
Is the cashew sour cream dairy-free?
Absolutely, it is 100% non-dairy and ideal for those with lactose intolerance.
What ingredients do I need?
You will need raw cashews, salt, apple cider vinegar, a small lemon, and cold water.
How long should I soak the cashews?
Cashews should be soaked for several hours or overnight to ensure they are soft enough for blending.
Can I use roasted cashews instead of raw?
The recipe specifies raw cashews to achieve the correct flavor profile and creamy texture.
What equipment is necessary?
You will need a food processor or a high-speed blender to process the mixture until smooth.
How do I prepare the lemon?
You should use the juice of one small lemon for this recipe.
How long does it take to blend the mixture?
It typically takes about 3-4 minutes to reach a silky smooth and creamy consistency.
Should I rinse the cashews?
Yes, you should thoroughly rinse the raw cashews before soaking them to remove any debris.
How much water is added during blending?
The recipe calls for 1/4 cup of cold water to be added during the blending process.
How long can I store this in the fridge?
The cashew sour cream can be stored in an airtight container for up to one week.
Can I adjust the flavor after blending?
Yes, you can taste and adjust the salt, vinegar, or lemon juice levels once the mixture is smooth.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free.
What are the nutritional facts for a serving?
Each serving contains approximately 100 calories, 8g of fat, 5.5g of carbohydrates, and 2.75g of protein.
What dishes go well with this vegan sour cream?
It is excellent for black bean soup, burritos, nachos, tamales, and borscht.
Does it taste like real sour cream?
This recipe is designed to closely mimic the richness and tang of traditional sour cream.
Can this be used as a dip?
Yes, it works perfectly as a stand-alone dip or as a topping for various dishes.
Is it a raw food recipe?
Yes, since it uses raw cashews and no heat, it is considered a raw food preparation.
Why do I need to scrape the sides of the food processor?
Scraping the sides ensures all cashew pieces are incorporated and the entire batch becomes silky smooth.
How much salt is required?
The recipe uses 1/4 teaspoon of salt, but you can adjust it to taste.
Can I use more apple cider vinegar?
Yes, you can use between 1-2 teaspoons of apple cider vinegar depending on your preference for tanginess.
Is this a good option for cooling spicy food?
Yes, its creamy texture and cool temperature make it ideal for balancing spicy dishes.
What should I do with the soaking water?
You should drain and discard the soaking water before processing the cashews.
Does this recipe contain cholesterol?
No, being a plant-based recipe, it is naturally cholesterol-free.
Can I use it on tamales?
Yes, it is specifically recommended as a way to enhance the flavor of tamales.
Is it high in protein?
It provides a modest amount of protein, approximately 2.75g per serving.
What kind of container is best for storage?
An airtight container is recommended to keep the cashew sour cream fresh in the refrigerator.
Is the texture grainy or smooth?
If processed correctly for 3-4 minutes, the texture should be silky smooth.
How many grams of carbohydrates are in a serving?
There are 5.5 grams of carbohydrates per serving.