Best 4 How To Make Cashew Sour Cream Recipes
Seeking a delectable and versatile dairy-free alternative that seamlessly blends tangy and creamy textures? Look no further than cashew sour cream, a culinary marvel crafted from wholesome cashews, tangy lemon juice, and a hint of nutritional yeast for a cheesy twist. This vegan delight offers a plethora of culinary applications, from dolloping it onto tacos and enchiladas to swirling it into creamy sauces and dips. Its versatility extends to baking, where it lends a moist and tender crumb to cakes, muffins, and scones. With our curated collection of cashew sour cream recipes, you'll discover an array of culinary creations that cater to various dietary preferences and tantalize taste buds.
Here are our top 4 tried and tested recipes!
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!
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
CASHEW SOUR CREAM
This simple vegan sour cream is wonderfully rich and tasty. Try it with chopped salads in place of mayonnaise, with anything Mexican or on its own as a dip for vegetables or crackers. Watch our how-to video.
Time 35m
Yield Makes about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Place cashews in a cup or small bowl and cover by about 1/2 inch with boiling water. Let soak 30 minutes.
- Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
- Blend until very smooth, adding more water as required to purée the mixture.
- Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
- Blend until very smooth, adding more water as required to purée the mixture.
Nutrition Facts : Calories 80 calories, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 30 milligrams, Carbohydrate 4 grams, Protein 2 grams
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
Tips:
- For a thicker sour cream, use less water. You can also add more cashews to achieve a thicker consistency.
- For a tangier sour cream, add more lemon juice.
- If you don't have apple cider vinegar, you can use white vinegar instead.
- Soak the cashews for at least 4 hours, or overnight, to soften them.
- Use a high-powered blender or food processor to get a smooth and creamy texture.
- Add salt and pepper to taste.
Conclusion:
Cashew sour cream is a delicious, dairy-free alternative to traditional sour cream. It's easy to make, versatile, and can be used in a variety of dishes. Whether you're looking for a topping for tacos or a dip for vegetables, cashew sour cream is a great option. It's also a good source of healthy fats and protein. So next time you're looking for a creamy, tangy condiment, give cashew sour cream a try.
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