Cashew Sour Cream is a delicious alternative to traditional dairy sour cream. Higher in protein and full of heart-healthy omegas, the creamy texture and consistency are a wonderful addition to any meal where sour cream would be used.
Just substitute 1:1 in recipes, or use it as a replacement for sour cream topping.
A note on “raw” cashews: Cashews require a heating process to remove them from the shell, and therefore aren’t “raw” due to the required heat-shelling process.
So when recipes call for “raw” cashews, just know that you are looking for high-quality organic and nonGMO, and that “raw” shelled cashews don’t exist.
Cashew Sour Cream
Ingredients:
2 cups cashews, soaked for at least 2 hours then rinsed in cold water
1 cup water
4T lemon juice
1 1/4 teaspoon of apple cider vinegar
1 tsp pink himalayan sea salt
Directions:
Add all ingredients to blender and blend well, until smooth and creamy.
Stores in fridge for 3-4 days.
Double this recipe since it freezes well for up to 4 months.
ProTip: cashew cream is a great topping for soups, chili, and spicy foods.
Try it as a topping for my warming pumpkin and carrot soup.
Enjoy!
Live Life Optimally,
Kristie
