Cashew Sour Cream Non Dairy Sour Cream Alternativesubstitute Recipes
CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE
It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).
Provided by Whats Cooking
Categories Sauces
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cover cashews with water and soak for a few hours, or overnight.
- Pour off all water, and place nuts in food processor.
- Add 1/4 cup cold water, salt, vinegar and lemon juice.
- Puree for 3-4 minutes or until completely smooth and creamy in consistency.
- Use in any recipe that calls for sour cream.
- Refrigerate in an airtight container for up to a week.
Nutrition Facts : Calories 99.8, Fat 8, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 2.6
VEGAN CASHEW SOUR CREAM
This sour cream alternative is from my book, Go Dairy Free: The Guide and Cookbook. It's a bit different when tasted straight, but even my husband admitted that the flavor was spot-on when used in recipes or swirled into a dish to finish.
Provided by Alisa Fleming
Time 10m
Yield 8 ounces / ¾ cup
Number Of Ingredients 6
Steps:
- Put the cashews in your spice grinder (in batches, if needed) or food processor. Process until they pass the powdered stage and begin to clump a bit, about 1 minute.
- Put the ground cashews in your blender and add the water, lemon juice, oil, vinegar, and salt. Blend until very smooth, about 3 minutes.
- Transfer the sour cashew cream to an airtight container and chill in the refrigerator for at least 1 hour. It will thicken as it chills. If it thickens too much, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- Store in an airtight container in the refrigerator for up to 1 week. If it thickens too much in the refrigerator, just whisk in more water, as needed.
VEGAN CASHEW SOUR CREAM
Make and share this Vegan Cashew Sour Cream recipe from Food.com.
Provided by Ex-Pat Mama
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a blender or food processor - I use a hand blender. Puree until you get the desired consistency. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 149.6, Fat 11.9, SaturatedFat 2.4, Sodium 165.4, Carbohydrate 9.1, Fiber 1, Sugar 1.5, Protein 4
CASHEW SOUR CREAM
Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 10
Number Of Ingredients 5
Steps:
- Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
- Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
- Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g
QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)
Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.
Provided by Enjolinfam
Categories Soy/Tofu
Time 10m
Yield 2 cups, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
- Add the chives. (Blend briefly or green sour cream will result).
- Serve (thickens more if chilled).
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