Are you ready to revolutionize your dairy-free cooking experience? Say goodbye to bland alternatives and hello to the most incredibly smooth, tangy, and rich dairy-free sour cream you've ever tasted! This mind-blowing recipe transforms simple cashews into a creamy sensation that will have you questioning everything you thought you knew about plant-based substitutes. Perfect for vegans, lactose-intolerant food lovers, and anyone seeking a healthier, delicious alternative to traditional sour cream.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
Instructions
- Begin by soaking raw cashews in hot water for at least 30 minutes. If you have time, soak them overnight in cool water for the smoothest texture.
- Drain the soaked cashews thoroughly and rinse under cold water to remove any excess starch.
- Transfer the cashews to a high-powered blender or food processor.
- Add water, fresh lemon juice, and salt to the cashews in the blender.
- Blend the mixture on high speed, stopping occasionally to scrape down the sides of the blender, until the mixture becomes completely smooth and creamy. This typically takes 2-3 minutes.
- If the mixture seems too thick, add water one tablespoon at a time until you reach a sour cream-like consistency.
- Taste and adjust seasoning, adding more salt or lemon juice if needed to enhance the tangy flavor.
- Transfer the dairy-free sour cream to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and texture to set.
- The sour cream will keep in the refrigerator for up to 5-7 days. Stir before serving if any separation occurs.
Tips
- Soaking is Key: For the smoothest texture, soak your cashews overnight if possible. If you're short on time, use hot water for a quick 30-minute soak.
- Blender Power: Use a high-powered blender or food processor to achieve that ultra-smooth, creamy consistency. Regular blenders might leave a grainy texture.
- Consistency Matters: Add water gradually to control the thickness. Start with less water and add more as needed to reach your desired sour cream consistency.
- Flavor Boost: Don't be afraid to experiment! Try adding a touch of apple cider vinegar or white vinegar for extra tanginess.
- Chill Out: Refrigerating the sour cream for at least 30 minutes helps the flavors meld and improves the overall texture.
- Storage Tip: Store in an airtight container and consume within 5-7 days for the best taste and quality.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 18g
Protein: 12g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 0mg
