By Maria Marlowe • Originally published on MariaMarlowe.com
Ditch the dairy with this easy cashew sour cream recipe.
How to make this plant-based recipe
Cashew Sour Cream
Prep Time: 5 minutes
Per Serving 3 calories
Fat 0 g
Carbs 1 g
Protein 0 g
Ingredients
- 1 cup cashews, soaked overnight in filtered water
- 2 tsp. apple cider vinegar
- 1 Tbsp. lemon juice
- 1/2 cup water*
- 1/4 tsp salt
Instructions
- Place all ingredients in a blender (a bullet blender works well) and blend until smooth and creamy, about 30 seconds.
Notes
NOTES
• *This makes a thinner, dressing like consistency. If you'd like a thicker sour cream, start with 1/4 cup water, then add 1 tablespoon at a time until desired consistency is reached.
• Cover and refrigerate. Should last up to 5 days.
• Use as a dressing on salads, with pumpkin quesadillas, or lentil tacos.
• *This makes a thinner, dressing like consistency. If you'd like a thicker sour cream, start with 1/4 cup water, then add 1 tablespoon at a time until desired consistency is reached.
• Cover and refrigerate. Should last up to 5 days.
• Use as a dressing on salads, with pumpkin quesadillas, or lentil tacos.
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