Ok, let me start by saying that I know what sour cream tastes like and that I’m not trying to achieve the exact same taste, but I feel confident that if you give this cashew nut sour cream recipe a try you may even replace it with the real deal every now and then:-)
I love cashew nuts for their creamy taste and texture! If you have the time to soak them, this characteristic even doubles! For any dairy free eaters or for anybody who enjoys eating plant based food, this recipe is a winner! Protein, creaminess, yumminess in a few simple steps.
This cashew nut sour cream is a great side dish to any taco recipes but would work great with pasta or simply anywhere where you’d normally go for cream.
I added a little bit of nutritional yeast flakes for cheesy flavour but this is an optional step.
| Prep Time | 1 hour (if soaking) |
| Servings |
servings
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- 1 cup cashew nuts
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tbsp Nutritional Yeast flakes optional
- 1/4 tsp salt
Ingredients
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|
- If you have the time, soak the nuts for at least 30 mins but ideally an hour or even longer! Discard the water the nuts were soaking in and rinse well.
- Place the cashews in a blender with water, lemon juice, salt and yeast flakes.
- Blend together for a fews minutes until very smooth. The time will depend on your blender.
- Chill before serving.
