Homemade Cashew Sour Cream Recipe
Simple soy-free vegan sour cream, cooked or uncooked
Cashew Sour Cream recipe adapted from World Vegan Feast by Bryanna Clark Grogan.
Homemade cashew sour cream is far more delicious than store bought vegan sour cream, with less fat, soy-free, no 6 syllable ingredients, AND it's way cheaper to make at home!
This sour cream recipe can be raw with more cashews and less liquid. Pair it with raw vegan cashew mayonnaise for a knock-out spinach dip.
Makes 1 1/2 cups, 8 Servings
Total prep time: 10 min, after soaking cashews
Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1.
To make this recipe raw: Increase the cashews to 2/3 cup. Decrease the milk to 2/3 cup. Refrigerate after blending
Ingredients:
- 1/2 cup (125 ml) raw cashews or cashew pieces, soaked 12 hours, rinsed and drained
- 3/4 cup almond or hemp milk
- 2 Tbsp (30 ml) freshly squeezed lime or lemon juice
- 1 tsp apple cider vinegar
- 1 tsp raw agave nectar or sugar
- 1/4 tsp (5 ml) salt
Directions:
- Combine all ingredients in a blender and process until smooth
- Pour into a small saucepan. Cook over medium/low heat, stirring with a whisk, until thickened
- Cool in the pan, stirring occasionally to release steam
- Scrape the cream out of the pan into a glass container with lid
- Seal and store in the refrigerator
Recipe Tips:
If the mixture is too thick for your feeble blender, as mine was, add more water, 1 tsp at a time, until things ease up.
If your sour cream seems too tart, add another 1/2 - 1 tsp raw agave syrup.
Stored in the refrigerator, this cashew mayo will keep for 1 - 2 weeks.
Use in any recipe which calls for sour cream, including cookies, breads, cakes or pies. Thin with a little water or oil for a sauce or salad dressing. Mix with raw cashew mayo and herbs for a raw vegan vegetable dip.
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