Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan oil-free and gluten-free cashew sour cream that is quick to make and serves perfectly as dairy-free salad dressing or vegan mayonnaise in Russian potato salad.

Cashew Sour Cream [Oil-Free, Dairy-Free]


  • Author: Nele Liivlaid
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan

Description

Vegan oil-free cashew sour cream that is quick to make and serves perfectly as dairy-free salad dressing or vegan mayonnaise in Russian potato salad.


Ingredients

Scale
  • 1 cup (250ml) water
  • 1 cup (138g, 4.9oz) raw cashews
  • 2 tbsps. nutritional yeast
  • ¼ tsp. crushed mustard seeds or mustard powder
  • ¼ tspHimalayan salt
  • ½ tsp. garlic powder
  • juice from half a lemon (2 tbsps.)

Instructions

Process all ingredients in a high-speed blender until the mixture gets smooth and creamy with no chunks. It takes a few minutes.

Notes

Should you soak the cashews, add 4 tablespoons LESS water when blending.

My cashew sour cream is not super thick, so add less water if thick is what you’re after. Alternatively, to achieve runnier consistency, add more water.

Store this cashew cream in a sealed container or jar in fridge for up to 4 days.

  • Method: Blender

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 168 kcal
  • Sodium: 117.9mg
  • Fat: 12.4g
  • Carbohydrates: 8.6g
  • Fiber: 1.6g
  • Protein: 6.5g

Keywords: vegan sour cream, vegan mayonnaise

FREE 85-page E-BOOK

Guide to Transitioning to Healthy Whole Food Diet

DOWNLOAD FREE GUIDE

Join Nutriplanet Family!

Learn the secrets of sustained lifestyle change for weight loss, better health and happiness in my new 85-page Practical Guide to Transitioning to Healthy Whole Food Diet including a full day’s meal plan.