HomeRecipeCashew Sour Cream

Cashew Sour Cream

Posted on : by : Steve

AuthorSteve

Yields16 Servings

 1 ½ cups raw cashews, soaked
 ¾ cup water
 2 tbsp fresh lemon juice
 2 tsp apple cider vinegar
 ¼ tsp fine sea salt

1

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

2

Place the drained cashews in a high-speed blender.

3

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

4

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Nutrition Facts

Serving Size 2 tbsp

Servings 16


Amount Per Serving
Calories 80Calories from Fat 6
% Daily Value *
Total Fat 6g10%
Saturated Fat 1g5%
Sodium 65mg3%
Total Carbohydrate 4g2%
Dietary Fiber 0g
Sugars 1g
Protein 3g6%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking Method

Ingredients

 1 ½ cups raw cashews, soaked
 ¾ cup water
 2 tbsp fresh lemon juice
 2 tsp apple cider vinegar
 ¼ tsp fine sea salt

Directions

1

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

2

Place the drained cashews in a high-speed blender.

3

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

4

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Cashew Sour Cream