Vegan Cashew Sour Cream Recipes
VEGAN CASHEW SOUR CREAM
This is a gluten-free, dairy-free, soy-free, and vegan sour cream substitute...and it's absolutely delicious! You can sub this in for sour cream in any recipe! Store in the refrigerator in an airtight container for up to a week.
Provided by Druhda
Categories Side Dish Sauces and Condiments Recipes
Time 4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.
- Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 5.2 g, Fat 7.5 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 75 mg, Sugar 1 g
VEGAN CASHEW SOUR CREAM
Make and share this Vegan Cashew Sour Cream recipe from Food.com.
Provided by Ex-Pat Mama
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a blender or food processor - I use a hand blender. Puree until you get the desired consistency. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 149.6, Fat 11.9, SaturatedFat 2.4, Sodium 165.4, Carbohydrate 9.1, Fiber 1, Sugar 1.5, Protein 4
CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE
It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).
Provided by Whats Cooking
Categories Sauces
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cover cashews with water and soak for a few hours, or overnight.
- Pour off all water, and place nuts in food processor.
- Add 1/4 cup cold water, salt, vinegar and lemon juice.
- Puree for 3-4 minutes or until completely smooth and creamy in consistency.
- Use in any recipe that calls for sour cream.
- Refrigerate in an airtight container for up to a week.
Nutrition Facts : Calories 99.8, Fat 8, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 2.6
CASHEW SOUR CREAM
Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 10
Number Of Ingredients 5
Steps:
- Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
- Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
- Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g
HOW TO MAKE CASHEW SOUR CREAM
Silky-smooth, rich, and creamy sour cream - with not a lick of dairy! Only 5 ingredients - cashews, lemon juice, apple cider vinegar, salt, and water - will get you there. A batch of this vegan sour cream is in our fridge 24/7!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 5
Steps:
- Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
- Drain soaked cashews in a colander or sieve and rinse with cold water.
- Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
- Puree on max speed until completely smooth, 1-2 minutes.
- Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
- Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!
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