Cashews are a spectacular little food and a miracle worker when it comes to dairy free living. I’m about to show you how to make cashew sour cream and it will blow your mind. Are…you…READY?!?
5 Ingredients and less than 30 seconds to make. I know. Amazing, right?
This cashew sour cream is super good! It’s healthier than regular sour cream, which is made with dairy. The cashews provide a rich and creamy texture as well as a slight sweetness with a little “tang” that is the perfect compliment to spicy meals.
Simply add all your ingredients to a blender and let the fun begin.
Right before your eyes, in just a few seconds, an amazing transformation.
And, just like that…SOUR CREAM!
Creamy, tangy, rich, and delicious!
Cashew Sour Cream
Yield 8 serving
This cashew sour cream is tangy, rich, and super creamy! It's much healthier than regular sour cream. The cashews provide an amazing texture when soaked and blended as well as a slight sweetness. It's the perfect compliment for spicy dishes like your favorite veggie chili or veggie enchiladas.
- 1 cup raw cashews, soaked 1-2 hours
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 1/2 tsp. sea salt
- Water to blend
- Drain cashews and place in blender.
- Add vinegar, lemon juice, and sea salt.
- Pour in just enough water to cover the cashews.
- Blend on high until mixture is smooth and creamy.
If you own a high-speed blender, like a Vitamix, it's not necessary to soak the cashews, but it does help to make them even creamier.
To make the cashews extra creamy, soak the cashews overnight for at least 8-12 hours.