Cashew Sour Cream is a delicious alternative to traditional dairy sour cream. Higher in protein and full of heart-healthy omegas, the creamy texture and consistency are a wonderful addition to any meal where sour cream would be used.
Just substitute 1:1 in recipes, or use it as a replacement for sour cream topping.
A note on “raw” cashews: Cashews require a heating process to remove them from the shell, and therefore aren’t “raw” due to the required heat-shelling process.
So when recipes call for “raw” cashews, just know that you are looking for high-quality organic and nonGMO, and that “raw” shelled cashews don’t exist.
Cashew Sour Cream
Ingredients:
2 cups cashews, soaked for at least 2 hours then rinsed in cold water
1 cup water
4T lemon juice
1 1/4 teaspoon of apple cider vinegar
1 tsp pink himalayan sea salt
Directions:
Add all ingredients to blender and blend well, until smooth and creamy.
Stores in fridge for 3-4 days.
Double this recipe since it freezes well for up to 4 months.
ProTip: cashew cream is a great topping for soups, chili, and spicy foods.
Try it as a topping for my warming pumpkin and carrot soup.
Enjoy!
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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