It is the first time I tried making sour cream or mayonnaise, and I can tell you I have never tasted a better one. Moreover, it is oil-free, plant-based and ridiculously easy to make!
I poured this delicious mayonnaise on black-bean tortillas and stuffed portobellos, but you can eat it with almost anything! It just gives this final silky touch to you meal.
So, please let me know in the comments below whether you’ve tried this cashew sour cream or mayonnaise. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Cashew Sour Cream/Mayonnaise
- Total Time: 5 minutes
- Yield: 5 servings 1x
Description
It is the first time I tried making sour cream or mayonnaise, and I can tell you I have never tasted a better one. Moreover, it is oil-free, plant-based and ridiculously easy to make!
Ingredients
- 1 cup water
- 1 cup (138g, 4.9oz) raw cashews
- 2 tbsps. nutritional yeast
- 1 tsp. ground sesame seeds
- ¼ tsp. crushed mustard seeds or mustard powder
- ¼ tsp. Himalayan salt
- ½ tsp. garlic powder
- juice from half a lemon (2 tbsps.)
Instructions
- You might want to soak the cashews for a few hours, but it is not absolutely necessary. Drain and rinse.
- Throw all ingredients in a blender and blend until the mixture gets smooth and creamy with no chunks. It takes a few minutes.
- Prep Time: 5 minutes
- Method: Blending
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 161 kcal
- Sodium: 117mg
- Fat: 11.8g
- Carbohydrates: 8g
- Fiber: 1.8g
- Protein: 6.6g
Tips on my sour cream or mayonnaise:
- If you’d like a thicker consistency, add cashews.
- Store any leftovers in a fridge (up to 3 days).
Enjoy!
