Have you made the switch to vegan but miss creamy condiments? Or maybe you’ve discovered that dairy just doesn’t agree with you. Whatever the reason, if you’ve been looking for a dairy-free alternative to sour cream, then try this cashew sour cream recipe.
Benefits of Cashew Sour Cream
Cashews not only offer a great source of energy, they also support bone and brain health. And fortunately, they grind up into a creamy buttery consistency.
Apple cider vinegar aids digestion and supports overall health. It also lends some of that tasty sour flavor.
Lemon is a refreshing source of Vitamin C and phytochemicals called limonoids, which have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
Here’s the recipe!
Cashew Sour Cream
1 cup cashews, soaked overnight in filtered water
2 tsp. apple cider vinegar
1 Tbsp. lemon juice
1/4 cup water
1/4 tsp salt
Place all ingredients in a blender (a bullet blender works well) and blend until smooth and creamy, about 30 seconds.
Cover and refrigerate. Should last up to 5 days.
Note: If you’d like to thin out the sour cream to a dressing, add more water, 1 tablespoon at a time, until you reach the desired consistency.
Get the printable recipe here.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.