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This Cashew Sour Cream Sauce Recipe is a vegan alternative to sour cream to top off your tacos and soups.
CATEGORY
Dips & Spreads
DIFFICULTY
Beginner
YIELD
360 ml ( 1½ cup)
TOTAL TIME
6 mins
Ingredients
• 125 g Cashews (soaked for 3 hours, rinsed & drained)
• 120 ml Water
• 45 ml Lemon (juiced)
• ½ tsp Salt
• ½ Garlic (clove)
• ¼ Shallot
• Ground Pepper (to taste)
Directions
- Drain and rinse the soaked cashews thoroughly.
- Place all the ingredients in the blender container from the order listed.
- Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
- Blend for 20 seconds, or until the mixture is creamy and smooth.
- Add more water to the sauce to have it in a thinner texture. The sauce needs to be lighter than the soup to stay on top.
Nutrition Facts
360 ml (1 ½ cup) servings per container
Serving size 45 ml (2 Tablespoons)
Amount per serving
Calories 60
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat g
Cholesterol 0mg 0%
Sodium 50mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 4g 14%
Total Sugars 1g
Includes g Added Sugars 0%
Protein 2g
Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.
The % Daily Value (DV) tells you how much a nutrient in a serving of
food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.