Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Meg’s Recipes

    5-Ingredient Vegan Sour Cream

    8 servings

    porciones

    10 minutes

    tiempo activo

    10 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    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)

    Instrucciones

    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.

    Nutrición

    Tamaño de la Porción

    2 tablespoons

    Calorías

    76 kcal

    Grasa Total

    5 g

    Grasa Saturada

    -

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    -

    Sodio

    148 mg

    Carbohidratos Totales

    5 g

    Fibra Dietética

    -

    Azúcares Totales

    1 g

    Proteína

    2 g

    8 servings

    porciones

    10 minutes

    tiempo activo

    10 minutes

    tiempo total
    Comenzar a Cocinar

    ¿Listos para empezar a cocinar?

    Recopila, personaliza y comparte recetas con Umami. Para iOS y Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Términos • Privacidad • Preguntas

    • Make primary photo
    • Delete photo

    Ingredientes

    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)

    Instrucciones

    1

    Drain and rinse the cashews. Discard soaking water.

    2

    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.

    3

    Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.