Cashew Sour Cream

Avatar photoAuthorMaría Hummel
Cashew Sour CreamHonduras Baleadas

This cream is fantastic for any dish that has sour cream. For a cream with a more neutral flavor you can simply skip the lemon juice. When refrigerated it is kept in good condition for at least four to six days.

Yields16 ServingsPrep Time5 minsDifficultyBeginner

Ingredients

 1 cup cashew, raw, unsalted
 1 cup water
 2 tbsp lemon juice
 ¾ tsp salt
 ½ tsp onion powder
 ¼ tsp garlic powder

Instructions

1

Mix all ingredients in a blender until you reach a smooth, creamy consistency.

2

Refrigerate before serving.

Nutrition Facts

Serving Size ¼ cup

Servings 16

Amount Per Serving
Calories 45
% Daily Value *
Total Fat 3g5%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 233mg10%
Total Carbohydrate 4g2%
Dietary Fiber 0.3g2%
Sugars 0.8g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup cashew, raw, unsalted
 1 cup water
 2 tbsp lemon juice
 ¾ tsp salt
 ½ tsp onion powder
 ¼ tsp garlic powder

Directions

1

Mix all ingredients in a blender until you reach a smooth, creamy consistency.

2

Refrigerate before serving.

Cashew Sour Cream
IngredientsDirections
Avatar photo
María Hummel

María José Hummel is a nutritionist, health educator, and a currently finishing a PhD in natural medicine with an emphasis on nutrition and natural remedies. María José has been certified by the American College for Lifestyle Medicine and has completed the plant-based nutrition certificate from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She is also an international speaker and author, with nearly two decades of experience providing dynamic presentations and education on nutrition, health, prevention, and vegetarian cuisine. She has appeared numerous times as a guest expert on cooking and nutrition shows on 3ABN, 3ABN Latino, and several other television and radio networks in California. María José is the author of three vegetarian cookbooks, a book about reversing diabetes, and maintains websites in English and Spanish, where she provides free recipes and health information.

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