Cashew Sour Cream
100% plant-based vegan sour cream. It's smooth, creamy and slightly sour from cider vinegar and lime.
Equipment
- Weighing scales
- Mixing bowl
- Strainer
- Blender
- Spatula
- Spoon
- Storage container
Ingredients
- 250 g Cashew (pre-soaked and drained)
- 200 ml Water - filtered (less water for a thicker cream)
- 5 ml Cider vinegar (to taste)
- 10 ml Lime (or lemon juice)
- 3 g Nutritional yeast
- 2 g Sea salt (to taste )
Method
- Soak the cashews overnight in the fridge in filtered water.250 g Cashew
- The next day, drain and rinse the cashews.
- Add everything the the blender and blend until smooth.200 ml Water - filtered, 5 ml Cider vinegar, 10 ml Lime, 3 g Nutritional yeast, 2 g Sea salt
- Spatula into a mixing bowl.
- Check the seasoning, add a little more vinegar or citrus for sourness or salt for a lift.
- Store in the fridge for up to 3 days.
Nutrition Facts
Serving: 50gCalories: 175kcalCarbohydrates: 10gProtein: 6gFat: 14gSodium: 102mgPotassium: 215mgFiber: 1gSugar: 2gVitamin A: 0.3IUVitamin B1: 0.1mgVitamin B2: 0.02mgVitamin B3: 0.3mgVitamin B5: 0.3mgVitamin B6: 0.1mgVitamin C: 0.3mgVitamin E: 0.3mgVitamin K: 11µgCalcium: 13mgCopper: 1mgFolate: 8µgIron: 2mgManganese: 1mgMagnesium: 92mgPhosphorus: 185mgSelenium: 6µgZinc: 2mg