Cashew Sour Cream

Cashew Sour Cream

This is such a fantastic non-dairy sour cream I have been using for years, you won’t believe it’s NOT dairy! The trick is to get your cashews soft and plump (ready for creaming in your blender) by simply soaking them for a couple of hours, then rinsing them several times. This gives the sour cream a more authentic sour cream flavour without a hint of cashew ‘nut.’ 

Cashew sour cream is one of the 4 fixings for my Mexican fish lettuce wrapped tacos.
Mexican fish lettuce wrapped tacos with the 4 fixings to include cashew sour cream.

Cashew Sour Cream

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Recipe by Priscilla Soligo Course: Condiments, Salads, Sauces & Dressings

Ingredients

  • 145g 1 Cup Raw Cashew, soaked 2 hours

  • 110g ½ Cup Filtered Water

  • 32g 2 Tbsps Lemon Juice

  • 6g 1½ tsps Apple Cider Vinegar

Directions

  • In a blender, blend all the ingredients until creamy smooth.
  • Serve chilled or warm.

Notes

  • Storage: Store cashew sour cream in an airtight sealed jar in the fridge for up to five days.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value 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.

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