Cashew Sour Cream Non Dairy Sour Cream Alternativesubstitute Recipes

CASHEW SOUR CREAM (VEGAN)

Cashew Sour Cream (Vegan) image

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

Time 5m

Number Of Ingredients 6

Ingredients

1 cup raw cashews, soaked & drained (120 g)
2 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp nutritional yeast
⅓ cup water (80 ml)
Pinch of salt

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

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Cashew Sour Cream - Non-Dairy Sour Cream Alternative/Substitute image

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

Ingredients

1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 -2 teaspoon apple cider vinegar
1 small lemon, juice of

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

Cashew Sour Cream image

Use this Vegan Cashew Sour Cream as a substitute for regular dairy sour cream. It has the same texture and flavor as non-vegan sour cream.

Provided by LottaVeg

Categories Condiment

Time 5m

Yield 32 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups cashews (soaked, drained and rinsed)
3/4 cup water
2 tbsp lemon juice
2 tsp apple cider vinegar
1/2 tsp salt

Steps:

Soak the cashews for 2 to 4 hours.
Drain and rinse the cashews.
Pour the cashews into a blender.
Add the lemon juice, apple cider vinegar and salt to the blender and blend until completely smooth. Add a little extra water if needed to remove all the clumps.
Enjoy over baked potatoes or in dishes that call for sour cream.

Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Fat 5 g, SaturatedFat 1 g, UnsaturatedFat 4 g, Carbohydrate 3 g, Sugar 1 g, Fiber 0.4 g, Protein 2 g, Sodium 38 mg

CASHEW SOUR CREAM

Cashew Sour Cream image

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

Ingredients

1 cup raw cashews
7 tablespoons water
2 teaspoons fresh lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt

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

VEGAN CASHEW SOUR CREAM

Vegan Cashew Sour Cream image

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

Ingredients

1 cup raw cashews
¼ cup water, plus additional as needed (see Instant Variation below)
2 to 3 tablespoons lemon juice, to taste
1 tablespoon grapeseed, rice bran, or other neutral-tasting oil
1 to 2 teaspoons apple cider vinegar, to taste
Generous ¼ teaspoon salt, or to taste

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.

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