When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out. I haven’t had real sour cream in years and I so miss this addition to our taqueria night. I am opposed to soy sour cream and so what’s a dairy-free girl to do? Can I tell you I nearly fell off my chair when I bit into my burrito. DELICIOUS. I couldn’t believe it. My kids loved it too, and of course my husband was very impressed. Please try this and be dazzled by delicious simplicity.
Wednesday, August 31, 2011
Raw Dairy Free Cashew Sour Cream (SCD/Paleo/GAPS)
Ingredients
-1 1/2 cups soaked cashews (4-8 hours)
-1/2 teaspoon salt
-2+ tablespoons lemon juice
-Approximately 3/4 cup filtered water
How To
1. Place soaked cashews into blender, preferably a high-speed
2. Add salt, lemon juice and half the water
3. Blend slowly and add more water until a desired consistency in achieved
4. Add more lemon or salt…this is how to turn this creation into a sour cream.
Note
*You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro or bell pepper
Posted by 1:32 am
at Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.
you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds…really good too!
Hi Tessa,
I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing. 🙂
Hugs,
–Amber
Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*
Hi There,
I’m sorry to hear that. Well, I can’t say for certain, as I’ve never tried. But, the next time I make “sour cream” I will use ACV, okay. So check back for my notes on that. It’s a really great idea! Let me know if you try it too. 🙂
Thanks!
Be Well,
–Amber
Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I’d love to try something like that! 🙂
Indeed! I make it really thick (just less water) and use it as sour cream all the time. It’s fab. See below for how I used it with dill:
https://thetastyalternative.com/2011/09/lox-of-love-with-vegan-dill-cream.html
xo
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