Cashew Sour Cream (Vegan, Gluten-Free, Soy-Free)

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From the blog Gluten Free by the Bay, this recipe is recommended as remarkably similar to real sour cream.  The author utilized a dollop of this “cream” to tame a firey soup!

 

Ingredients:

  • 1 cup raw cashews (must not be roasted or salted)
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons apple cider vinegar
  • Juice of one small lemon

Directions:

Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

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