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Cashew Sour Cream [Immersion Blender]

A sour cream that is vegan friendly and delicious, made fresh at home with just a few ingredients.

Submitted By:

Dietary Interests: Gluten-Free , Heart Friendly , Keto Friendly , Low Calorie , Low Sodium , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

12 servings (275 g)

Total Time:

24 Hours 11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Immersion Blender only

immersionBlender.png

Ingredients

  • 1 cup (150 g) raw or roasted cashews
  • ⅓ cup (80 ml) cold water, plus 2 tablespoons
  • ¼ lemon
  • salt, optional, to taste
  • ½ teaspoon nutritional yeast

Directions

  1. Place cashews into a small bowl and fill with water to cover. Let soak 24 hours in refrigerator.  Drain and rinse cashews. Place 1/3 cup + 2 tablespoons water, along with all other ingredients in the Vitamix Immersion Blending Jar or appropriately sized container.
  2. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved

Chef's Notes

  • Try adding fresh herbs into this blend to give it a refreshing herbed flavor.