Best 4 Cashew Sour Cream Non Dairy Sour Cream Alternativesubstitute Recipes
In the realm of culinary creativity, plant-based alternatives are revolutionizing the way we enjoy our favorite dishes. Among them, cashew sour cream stands out as a delectable and versatile substitute for dairy-based sour cream. This vegan delight is not only a suitable option for those with lactose intolerance or following a vegan diet but also a fantastic choice for anyone seeking a healthier, more sustainable alternative.
This article presents a collection of carefully curated cashew sour cream recipes, each offering a unique twist on this creamy and tangy condiment. From the classic cashew sour cream recipe that captures the authentic flavor and texture of its dairy counterpart to exciting variations infused with herbs, spices, and zesty citrus, these recipes cater to a wide range of culinary preferences. Whether you're topping your tacos and burritos, adding a dollop to your baked potatoes, or creating a luscious dip for your crudités, cashew sour cream is a versatile ingredient that elevates any dish with its creamy richness and tangy brightness.
CASHEW SOUR CREAM (VEGAN)
This healthy cashew sour cream is rich, tangy and super creamy! Really easy to make with 5 basic ingredients in 5 minutes, this vegan dip perfectly complements any savory Mexican dish, baked goods and salads.
Provided by Alena
Categories Condiments
Time 5m
Number Of Ingredients 6
Steps:
- Drain your soaked cashews well and place them in a food processor or high-speed blender.
- Add the rest of the ingredients and pulse a few times, then blend on high until a homogenous and creamy mixture is formed.
- Taste test with a small spoon and adjust to your preferences by adding more of any of the components.
- Enjoy your homemade cashew sour cream immediately or transfer it to a sealed container and put it in the fridge. It will become firmer over time and keeps well for 4-5 days.
Nutrition Facts : Calories 43 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize ¼ recipe, Sodium 37 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGAN CASHEW SOUR CREAM
This vegan cashew 'sour cream' can be used anywhere traditional sour cream is used. Place a dollop on chili, baked potatoes, soup, and more. You can also use it in baking when called for.
Provided by Julie | The Simple Veganista
Categories Condiment
Time 10m
Number Of Ingredients 5
Steps:
- Soak cashews covered with 2 - 3 inches of water for 2 - 3 hours, overnight is great too but not necessary for cashews.
- For a faster soak, add them to hot water, not boiling, and let soak for 5 - 10 minutes.
Nutrition Facts : ServingSize 2 tablespoons, Calories 79 calories, Sugar 0.9 g, Sodium 59.9 mg, Fat 6.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.5 g, Protein 2.6 g, Cholesterol 0 mg
VEGAN CASHEW SOUR CREAM
This sour cream alternative is from my book, Go Dairy Free: The Guide and Cookbook. It's a bit different when tasted straight, but even my husband admitted that the flavor was spot-on when used in recipes or swirled into a dish to finish.
Provided by Alisa Fleming
Time 10m
Yield 8 ounces / ¾ cup
Number Of Ingredients 6
Steps:
- Put the cashews in your spice grinder (in batches, if needed) or food processor. Process until they pass the powdered stage and begin to clump a bit, about 1 minute.
- Put the ground cashews in your blender and add the water, lemon juice, oil, vinegar, and salt. Blend until very smooth, about 3 minutes.
- Transfer the sour cashew cream to an airtight container and chill in the refrigerator for at least 1 hour. It will thicken as it chills. If it thickens too much, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- Store in an airtight container in the refrigerator for up to 1 week. If it thickens too much in the refrigerator, just whisk in more water, as needed.
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
Tips:
- Use raw cashews for the creamiest sour cream. Soaking the cashews overnight or for at least 4 hours will soften them and make them easier to blend.
- For a tangier sour cream, add more lemon juice or vinegar. You can also add a pinch of salt or garlic powder for extra flavor.
- If you don't have a high-powered blender, you can use a food processor to make cashew sour cream. Just be sure to process the cashews until they are very smooth.
- Cashew sour cream can be used in any recipe that calls for regular sour cream. It's great on tacos, burritos, baked potatoes, and soups.
- Cashew sour cream will keep in the refrigerator for up to 2 weeks.
Conclusion:
Cashew sour cream is a delicious and versatile dairy-free alternative to sour cream. It's easy to make, and it can be used in a variety of recipes. Whether you're vegan, lactose-intolerant, or just looking for a healthier option, cashew sour cream is a great choice.
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