I’m starting a new series on Thursdays. I thought it would be helpful to pull out some of the how-to information I’ve included in other posts so that you can find it more easily. Up first, vegan sour cream.
Suitable for:
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets
Not for:
migraine diets
How to make vegan sour cream
Ingredients
- 1 cup cashews raw (120 g)
- 1 lemons
- 1 tsp sea salt (omit for low-sodium diet)
Instructions
- Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don't have a high-speed blender, soak them overnight.
- Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. (Use the tamper if you have a Vitamix.) The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.
Notes
Per serving:
- 112 calories
- 9 g fat
- 2 g saturated fat
- 5 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 377 mg sodium (2 mg sodium with salt omitted)
- 141 mg potassium
- 7 g carbohydrate
- 1 g fiber
- 1 g sugars
- 4 g protein
- 3 Weight Watchers Points Plus
Does anybody know if this can be done w/Hazelnuts? If not, I’ll try it. I’ve already made a “hazelnut “cream.”
It should work just fine, but I haven’t tried it. I would use raw hazelnuts, soak them, and try to rub off the skins if possible before blending. Keep us posted!
This is such a creative idea. To be honest, I miss sour cream A LOT… so this is such a helpful substitution. Thank you!!