Vegan Cashew Sour Cream

This is a gluten-free, dairy-free, soy-free, and vegan sour cream substitute…and it’s absolutely delicious! You can sub this in for sour cream in any recipe! Store in the refrigerator in an airtight container for up to a week.

Step: 1

Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.

Step: 2

Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

Per Serving: 95 calories; protein 3.1g; carbohydrates 5.2g; fat 7.5g; sodium 75mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .