Cookie and Kate · by Cookie and Kate★ 4.7
Vegan Sour Cream
NUTRITION · PER SERVING10M COOK
CAL 30%·PRO 39%
CARBS 42G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC30G OTHER7G TOTAL SUGAR
FAT 44G65% OF CAL
9G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cashew-based dairy-free sour cream that blends smooth and tangy with lemon and vinegar. Works as a condiment or substitute for ricotta and mozzarella in cooking.
condiment🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
- 1/2 cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping 1/4 teaspoon fine sea salt
- 1/4 teaspoon Dijon mustard
At a glance
PER SERVING · TIME 10M
CAL 30%·PRO 39%
CARBS 42G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC30G OTHER7G TOTAL SUGAR
FAT 44G65% OF CAL
9G SAT35G 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
- 598mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 52mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.