Homemade Cashew Sour Cream (dairy-free!)
If you love dairy but don't love the way it makes you feel, this easy 3-ingredient homemade sour cream will be your lifeline!
Servings 20
Calories 54kcal
Cost $6.50
Equipment
- 1 pot for boiling cashews
Ingredients
- 1.5 cups raw cashews
- ¾ cups water
- 2.5 teaspoon apple cider vinegar
- 2 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- Soak cashews overnight (8-10 hours) or boil cashews for 5-10 minutes to soften them.
- Add all of the ingredients into a high-speed blender and blend until completely smooth.
- Serve immediately or it's best chilled in the fridge for a few hours before serving.
- Enjoy!
Notes
Use this sour cream to add on top of tacos, burritos, chili, baked potatoes, or in baking even!
Mix in hot sauce or sriracha to make a spicy aioli version, or fresh herbs like basil, parsley, and cilantro for an herby version.
Use a high-speed blender to blend the sour cream. A food processor will not be powerful enough to get a creamy sour cream.
This recipe is adapted from Oh She Glows.
Nutrition
Calories: 54kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
