Cashew Sour Cream Vegan Recipes

VEGAN CASHEW SOUR CREAM

VEGAN CASHEW SOUR CREAM image

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

Time 10m

Number Of Ingredients 5

Ingredients

1 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
3/4 teaspoon apple cider vinegar
generous pinch of mineral salt

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

CASHEW SOUR CREAM

Cashew Sour Cream image

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

Provided by Angela Liddon

Categories Vegan Other Sauce & Condiment Savory Sauce

Time 5m

Yield 2 cups (500 mL)

Number Of Ingredients 5

Ingredients

1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Scant 1/2 teaspoon fine sea salt

Steps:

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Nutrition Facts : ServingSize 2 tablespoons (30 mL), Calories 80 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 65 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Sugar 1 grams, Protein 3 grams

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

Categories Condiments

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

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.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Quick Tofu and Cashew Sour Cream (Vegan) image

Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.

Provided by Enjolinfam

Categories Soy/Tofu

Time 10m

Yield 2 cups, 10-15 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) box morinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water)
1/2 cup raw cashew nuts
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon onion powder
2 tablespoons fresh chives, snipped (may use dried chives)

Steps:

Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
Add the chives. (Blend briefly or green sour cream will result).
Serve (thickens more if chilled).

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Cashew Sour Cream Vegan Recipes

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.

CASHEW SOUR CREAM

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

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.

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.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

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