This dairy-free cashew sour cream is a simple dairy alternative for sour cream when you are just really wanting something creamy and slightly sour on your Mexican food or in dips. I love to drop a dollop in my Slow Cooker Mexican Chicken Soup or Plantain Chip Nachos, or drizzle it over my Chicken Enchiladas and upcoming Stuffed Enchilada Sweet Potatoes.
Dairy-Free Cashew Sour Cream
Danielle Walker - AgainstAllGrain.com
SERVES: ¾ cup
PREP TIME: 5 minsTOTAL TIME: 5 mins
- ½ cup whole raw cashews
- ⅓ cup water
- ½ teaspoon lime juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¾ teaspoon nutritional yeast (optional, gives it a cheese-dairy type flavor)
Put the cashews in bowl and fill it with enough water to cover them. Soak for 2 hours.
Drain and rinse the cashews and add them to a blender. Add the fresh ⅓ cup water, lime juice, vinegar, salt, nutritional yeast.
Blend until very smooth. Refrigerate for 1 hour before serving, or up to 3 days.
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