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 tsp. Himalayan 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.
- Prep Time: 5 minutes
- 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
