Dairy-Free Soy-Free Sour Cream (Gluten-Free)

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!

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Gluten-Free Dairy-Free Soy-Free Sour Cream Recipe

Rating: 51

Yield: Makes approximately 1 cup.

Gluten-Free Dairy-Free Soy-Free Sour Cream Recipe

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.

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
http://glutenfreerecipebox.com/gluten-free-dairy-free-sour-cream/

This entry was posted in Casein-Free, Corn-Free, Easy, Gluten Free Condiments Recipes, Gluten Free Holiday Recipes, Gluten Free Raw Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Soy-Free, Substitutions, Sugar-Free, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

3 Responses to Dairy-Free Soy-Free Sour Cream (Gluten-Free)

  1. Stephanie says:

    Tried this out today. Was expecting it to be more white from the picture above. Maybe I didn’t blend long enough? It is in the fridge cooling. I think I should have added more lemon juice and less water. It is rather ‘bland’. I will definitely be playing with it to find a flavor my LO likes with dairy egg soy and gluten allergies! Thanks

  2. Sunny Farrill says:

    On the Sour Cream Recipe (Soy Free, Dairy Free, Gluten Free) can you substitute another nut for cashews? I can’t have those right now.

    • Sunny,

      Cashews make a light cream without any skin. That is why they are used. You can use another high fat nut like pecans, but you will have dark skin throughout the cream with a different flavor.

      Carla

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