Umami
Umami

Kyle’s Kitchen

Cashew Sour Cream

2 items

servings

5 minutes

total time

Ingredients

1 1/2 cups (225 g) raw cashews, soaked

3/4 cup (180 mL) water

2 tablespoons fresh lemon juice

2 teaspoons apple cider vinegar

Scant 1/2 teaspoon fine sea salt

Directions

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender.

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Nutrition

Serving Size

2 tablespoons (30 mL)

Calories

80 calorie

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

65 mg

Total Carbohydrate

4 g

Dietary Fiber

0 g

Total Sugars

1 g

Protein

3 g

2 items

servings

5 minutes

total time
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