Meg’s Recipes
5-Ingredient Vegan Sour Cream
8 servings
portionen10 minutes
aktive zeit10 minutes
gesamtzeitZutaten
3/4 cup raw cashews (, soaked in water for 4-6 hours)
1/2 cup non-dairy yogurt (unsweetened, sub plain)
1-2 tablespoons lemon juice (I usually add 2)
3/4 teaspoon apple cider vinegar (, more to taste)
1/2- 3/4 teaspoon sea salt (, more to taste)
Anweisungen
Drain and rinse the cashews. Discard soaking water.
Add all the ingredients to a high-powered blender (starting with the yogurt and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed. Taste to see if it needs more lemon, salt or vinegar.
Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.
Nährwertangaben
Portionsgröße
2 tablespoons
Kalorien
76 kcal
Gesamtfett
5 g
Gesättigtes Fett
-
Ungesättigtes Fett
-
Transfett
-
Cholesterin
-
Natrium
148 mg
Gesamtkohlenhydrate
5 g
Ballaststoffe
-
Zucker insgesamt
1 g
Eiweiß
2 g
8 servings
portionen10 minutes
aktive zeit10 minutes
gesamtzeit