Make sour cream yourself HOW TO
HOW TO instructions for making delicious vegan sour cream, from cashew nuts. The perfect sauce or dip for refinement of many dishes and especially delicious for the barbecue season. Simple, versatile, oil-free and gluten-free.
Servings 6 Servings
Calories 140kcal
Ingredients
- 150 g Cashews
- 125 ml Water
- 30 ml Lemon juice
- 15 ml Apple cider vinegar
- ½ tbspn spicy mustard or ½ tsp ground mustard seeds
- ½ tbspn Salt
TOPPING:
- Coriander Parsley or other fresh herbs to taste
Instructions
- Soak cashews as needed, go here for detailed instructions.150 g Cashews
- Place cashews in a blender, add water, lemon juice, apple cider vinegar, spicy mustard and salt and blend until smooth.125 ml Water, 30 ml Lemon juice, 15 ml Apple cider vinegar, ½ tbspn spicy mustard or ½ tsp ground mustard seeds, ½ tbspn Salt
- In between, keep stopping blender and scraping down sides to ensure all cashews are processed evenly.
- Taste, season if necessary and pour into a bowl. Smooth out, cover and refrigerate. Ideally, cool for 30 minutes.
- Remove from refrigerator, garnish with fresh herbs and enjoy!Coriander
- Keeps in the refrigerator in an airtight container for up to 5 days.
Nutrition
Serving: 1Portion | Calories: 140kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 2mg
