11/23/2023 0 Comments Non dairy sour cream recipeIt’s best used drizzled over a dish after cooking, as it can dry out if you bake it. Drain cashews and put them into a high-speed blender. Really, you can use this as a cheese alternative for many vegan recipes, especially if you add nutritional yeast! For best results, soak your cashews overnight (or at least 1 hour if you’re short on time). Spinach – add some extra vitamins to a delicious veggie dip.Nutritional yeast – use as a chip dip or even on popcorn.Sriracha or paprika – turn that pizza or burrito up a notch.If you want to spice up your dairy-free sour cream, or turn it into a sauce, here are a few of our favorite additions: While a regular blender will do the trick if needed (especially if you soak your cashews for longer), the consistency won’t be quite as smooth and creamy.Īdd your cashews, lemon juice, water, apple cider vinegar, and salt to your blender. It’s best to use a high speed blender or food processor to make this vegan sour cream. Once soaked, rinse the cashews and then gather your other ingredients and get ready to blend. Similar to the above, if you don’t have a high powered blender you’ll want to let them soak longer. I’ve added some cashews to this tofu sour cream recipe to give it some additional creaminess, but if you are avoiding nuts, feel free to leave them out. Let cashews soak in the warm water for 10-15 minutes. I’ve been working on my non-dairy substitute for sour cream for a while, trying to get just the right amount of tang for my preference. Boil water and remove from heat for 1-2 minutes. 10-15 minutes: If you don’t have time to soak your cashews, you can use the boiling method.We soaked ours overnight and used a Magic Bullet. In most cases, you’ll want to soak for more than an hour unless you have a high-powered blender like a Vitamix. Cover the bowl and let soak for 1-4 hours. You’ll want to use twice the amount of water as the amount of cashews. 1-4+ hours: Cover cashews with purified water.You’ll want to make sure to soak the cashews to soften them. 1 cup of vegan Greek yogurt (think Kite Hill and So Delicious)Ĭan you guess the base of this recipe? That’s right - cashews! Cashews are a staple ingredient in creamy vegan substitutes like sauces.If you need to make a sour cream substitute in a pinch, you may already have what you need in your fridge! Just mix up: There are multiple ways that you can make vegan sour cream. Who doesn’t love that rich, creamy flavor that sour cream adds? While it’s actually not as bad for you as you probably think - a 2 tablespoon serving has about 60 calories and 5 grams of fat - it may be a no-go if you’re trying to reduce your dairy intake like me.
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