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.
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 8servings
Equipment
Food Processor preferred, or blender
Ingredients
½cupraw cashews, 56 g
2clovegarlic
½tspsalt
¼cuplime juice, add water if needed
2TBSPwater
⅛cupcilantro 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. Looking for a great food processor? The Vitamix Ascent Series is the bomb and has a food processor attachment. Click HERE!
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.