This is a great twist on the traditional sour cream. It is vegan, non-dairy, and has a wonderful affinity for asian and southwestern dishes.
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Cashew-Cilantro Vegan Sour Cream
Reimagine sour cream! Cashews make this sour cream silky smooth, creamy and dairy free. Substitute lime juice for vinegar, then add cilantro, and you have a great condiment for both Tex-Mex and curry recipes.
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Equipment
- Food Processor preferred, or blender
Ingredients
- ½ cup raw cashews (56 g)
- 2 clove garlic
- ½ tsp salt
- ¼ cup lime juice (add water if needed)
- 2 TBSP water
- ⅛ cup cilantro leaves (packed)
Instructions
- Begin by zesting one lime. Set aside.
- Put the cashews, garlic and salt in the blender.
- Juice the lime. Add enough water to equal ¼ cup liquid. Add this to the blender bowl. Add 2 TBSP cold water and the cilantro leaves.
- Blend at low speed for 15 seconds. Increase the speed to high and blend 45 seconds more.
- Store leftovers covered in the refrigerator.
Notes
This recipe is best made in a high-speed blender.
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Nutrition
Nutrition Facts
Cashew-Cilantro Vegan Sour Cream
Serving Size
2 TBSP
Amount per Serving
Calories
49.6
% Daily Value*
Fat
3.55
g
5
%
Saturated Fat
0.63
g
4
%
Polyunsaturated Fat
0.64
g
Monounsaturated Fat
1.92
g
Sodium
146.97
mg
6
%
Potassium
76.55
mg
2
%
Carbohydrates
3.97
g
1
%
Fiber
0.36
g
2
%
Sugar
0.74
g
1
%
Protein
1.59
g
3
%
Vitamin A
41.37
IU
1
%
Vitamin C
4.95
mg
6
%
Calcium
6.88
mg
1
%
Iron
0.57
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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