HomeRecipeCashew Sour Cream

Cashew Sour Cream

Posted on : by : Steve

AuthorSteve

[cooked-sharing]

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.

<a href="https://ohsheglows.com/2016/03/13/cashew-sour-cream/">https://ohsheglows.com/2016/03/13/cashew-sour-cream/</a>
Nutrition Facts

16 servings

Serving size

2 tbsp


Amount per serving
Calories80
% Daily Value *
Total Fat 6g8%
Saturated Fat 1g5%
Sodium 65mg3%
Total Carbohydrate 4g2%
Dietary Fiber 0g
Total Sugars 1g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Category

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.

<a href="https://ohsheglows.com/2016/03/13/cashew-sour-cream/">https://ohsheglows.com/2016/03/13/cashew-sour-cream/</a>

Notes

Cashew Sour Cream