Cashew Sour Cream
This cashew sour cream is a super simple, dairy-free recipe that can easily be whipped up in 5 minutes or made in bulk. Only 4 ingredients and a few minutes then you’re ready to swirl into soup or drizzle over tacos.
Highlights of this cashew sour cream:
- Raw cashews. A whole-food, plant-based alternative dairy in sour cream. They provide that rich and creamy mouthfeel, while also adding healthy fats and a variety of nutrients like magnesium, B vitamins, manganese, and copper.
- Lemon. Normally juiced when used, we can get added benefits by peeling the lemon and leaving it whole. Not only are lemons a rich source of vitamin C, necessary for pathways in the body such as collagen synthesis, but their pith contains a variety of phytonutrients like quercetin. Plus, we get the added benefit of the fiber.
How easy it is to make:
This cashew sour cream is a super simple, dairy-free recipe that can easily be whipped up in 5 minutes or made in bulk. Only 4 ingredients and a few minutes then you’re ready to swirl into soup or drizzle over tacos.
- Raw cashews, soaked until softened, 20-30 minutes, and drained
- Lemon, peeled and chopped
- Granulated garlic
- Pinch sea salt
- Water, as needed,
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In a high-speed blender, add all ingredients except for the water. The amount of lemon and garlic to cashews you use will depend on the flavor you want to create. For every 1/4 cup or so of cashews, a good place to start is about 1/2 lemon and a good sprinkle of garlic. You want just enough lemon to create that "soured cream" taste, and the garlic help bring balance.
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Add a splash of water to help start the blending process. Blend on high until very creamy, streaming in additional water as needed to reach desired thickness.
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Taste. Assess the thickness, amount of lemon and seasonings. Adjust with more lemon, garlic, salt or water. If you’ve added too much water, blend in additional cashews to make it more thick. Blend again until creamy.
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Serve immediately or keep in the fridge 3-5 days.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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