Cashew Sour Cream recipe adapted from World Vegan Feast by Bryanna Clark Grogan.
Homemade cashew sour cream is far more delicious than store bought vegan sour cream, with less fat, soy-free, no 6 syllable ingredients, AND it's way cheaper to make at home!
Makes 1 1/2 cups, 8 Servings
Total prep time: 10 min, after soaking cashews
Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1.
To make this recipe raw: Increase the cashews to 2/3 cup. Decrease the milk to 2/3 cup. Refrigerate after blending
If the mixture is too thick for your feeble blender, as mine was, add more water, 1 tsp at a time, until things ease up.
If your sour cream seems too tart, add another 1/2 - 1 tsp raw agave syrup.
Stored in the refrigerator, this cashew mayo will keep for 1 - 2 weeks.
Use in any recipe which calls for sour cream, including cookies, breads, cakes or pies. Thin with a little water or oil for a sauce or salad dressing. Mix with raw cashew mayo and herbs for a raw vegan vegetable dip.
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