Julie’s Sour Cream!!

My client Julie sent me this recipe and I’m excited to share it with you! It is very similar to my cashew ranch dressing and has that same rich creamy texture!

1 1/2 cup raw cashews, soaked
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon fine sea salt

1. Place the cashews in a glass measuring cup & cover with water. Soak overnight or for 8 hours. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender.
3. Add the water, lemon, vinegar and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Transfer into a small, air-tight glass container or mason jar and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills and will keep for about 2 weeks. You can also freeze it for up to 1 month. It’s an option to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Serving size: 2 tablespoons
Calories: 80
Total fat: 6 grams / Saturated fat: 1 gram
Carbs: 4 grams
Fiber: 0 grams / Sugar: 1 gram / Protein: 3 grams

Thank you to OhSheGlows for this recipe!!!!

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