Finding a gluten-free sour cream that is also dairy-free and soy-free is a difficult task, however, cashews make a great substitute for sour cream. You will find cashews makes great substitutes for cream cheese, ricotta cheese, and cottage cheese. The best part about it is that nuts do not spoil quickly like dairy products and can be made as needed; not to mention it is so simple and easy to make! Make your holidays special with cashew cream!
A gluten-free, dairy-free, and soy-free sour cream recipe for use as a substitute for regular sour cream in dips, creamy dishes and desserts.
- 1 1/2 cups soaked unsalted raw cashews
- 3 cups of filtered water
- 2 Tablespoons lemon juice (or vinegar + large pinch of stevia)
- 1/3 teaspoon salt
- 3/4 cup fresh water
- Soak nuts overnight in double the amount of water. The next morning rinse many times until water runs clear. You may leave them out at room temperature if using the same day, or refrigerate up to one week until ready to use.
- Drain nuts and discard water. Add all remaining ingredients to a high-speed blend; blend until smooth, and you no longer see any pieces of cashews. Add additional salt, to taste. Cover and refrigerate until ready to use.