Cashew Sour Cream (Vegan)
This healthy cashew sour cream is rich, tangy and super creamy! Really easy to make with 5 basic ingredients in 5 minutes, this vegan dip perfectly complements any savory Mexican dish, baked goods and salads.
Ingredients
- 1 cup raw cashews soaked & drained (120 g)
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp nutritional yeast
- ⅓ cup water 80 ml
- Pinch of salt
Instructions
- Drain your soaked cashews well and place them in a food processor or high-speed blender.
- Add the rest of the ingredients and pulse a few times, then blend on high until a homogenous and creamy mixture is formed.
- Taste test with a small spoon and adjust to your preferences by adding more of any of the components.
- Enjoy your homemade cashew sour cream immediately or transfer it to a sealed container and put it in the fridge. It will become firmer over time and keeps well for 4-5 days.
Video
Notes
- Soaking the cashews for a few hours will make your sour cream extra smooth.
- If you’re short on time, use the quick soak method and cover the cashews with hot water for 15 minutes.
- Add 2 tablespoons of non-dairy yogurt for some more tanginess!
- Start with smaller amounts of lemon juice, salt and apple cider vinegar — you can always add more after blending and taste testing.
Nutrition
Calories: 43kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 37mg | Sugar: 1g