Food Faith Fitness · by Lori Mauer★ 4.5 (2)
Vegan Sour Cream
NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 29%
CARBS 32G28% OF CAL
3G FIBER0G ADDED5G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 33G65% OF CAL
7G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick cashew-based sour cream made in a blender with lemon and mustard. Creamy, tangy, and dairy-free, it serves as a condiment or topping for many dishes.
condimentamerican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup raw cashews (soaked for 4 hours, drained, and rinsed)
- 1/3 cup water
- 1/4 teaspoon Dijon mustard
- 2 to 4 teaspoons lemon juice
- 3/4 teaspoon apple cider vinegar
- Kosher salt to taste
At a glance
PER SERVING · TIME 10M
CAL 23%·PRO 29%
CARBS 32G28% OF CAL
3G FIBER0G ADDED5G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 33G65% OF CAL
7G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1235mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 39mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.