Dairy-Free Sour Cream
This dairy-free sour cream is so thick and creamy and is really easy to make. It's also vegan, paleo and Whole30 compliant.
Servings: 8
Calories: 121kcal
Equipment
Ingredients
- 1 cup raw cashews
- 123 ml full fat coconut milk (the equivalent to 1/2 cup plus 1 tbsp)
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt (or more to taste)
Instructions
- Place all of the ingredients into your food processor.
- Blend the ingredients until smooth.
- Serve and enjoy!
Notes
- Depending on your preference, feel free to add more liquid (more lemon juice, apple cider vinegar or water) to give it a thinner texture.
- Store this vegan sour cream in the fridge for up to a week.
- This will become firm in the fridge. Simply add a bit more liquid and blend it again in your food processor to make it smooth.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 77mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg