Cashew Sour Cream
A whole-food plant-based cashew sour cream.
Ingredients
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- 1 cup raw cashews
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
Method
- Soak the cashews in hot water for 2-4 hours, then drain.
- Blend the cashews with the lemon juice, vinegar, a pinch of salt, and 1/4 cup water until smooth and tangy.
Nutrition per serving (estimated)
- 791 cal
- 21.1g protein
- 63.5g fat
- 46.2g carbs
- 4.5g fiber
- 7.2g sugar
- 22mg sodium
About the ingredients
- raw cashews Anacardium occidentale
- Cashew is botanically a drupe seed (accessory fruit pseudocarp), commonly called nut. Roasting is required to destroy urushiol in shell — no edible raw cashew tradition. Name-literal: no additives.
- lemon juice Citrus limon
- Lemon is the acidic tree fruit (hesperidium) of Citrus limon, a Rutaceae shrub of likely Northeast Indian origin. Eaten as fresh fruit, juice, and zest. Rich in vitamin C, citric acid, flavonoids. Whole fruit and its fresh juice are canonical WFPB foods.
- apple cider vinegar Malus domestica
- Vinegar from apple juice double-fermented: sugars to alcohol, then alcohol to acetic acid by Acetobacter. Raw/unfiltered versions retain the 'mother.' A whole-fruit-derived acid used for brightness; no added oil/sugar. Canonical traditional ferment.