This recipe has been modified to support a balanced meal plan. More info here.
When I first started eliminating dairy from my diet, this was one of the first recipes I made. Over a decade later it’s still in my collection of favorite go-to recipes. It may not be as handy as store bought, however I find it to be a much tastier and healthier choice. (see comparison chart below)
| Nutrition Per Ounce Cal: 42 Protein: 1g Carbs: 4g Fat: 3g Fiber: 0.4g |
Ingredients
- 5 oz raw cashews
- 1½ cups water, divided
- 3 Tbsp arrowroot powder, (.8 oz/24 g)
- 3 Tbsp lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- 1¼ tsp salt
Instructions
- Soak cashews and discard soaking water.
- Add cashews to a high powered blender along with lemon juice, onion powder, garlic powder and salt. Set aside and get the get the arrowroot slurry ready.
- To make slurry, add the arrowroot powder to a small bowl along with 3 Tbsp of the water. Mix until smooth and no lumps. (more about starches and making slurry here)
- Add the remainder of the water to a small saucepan and bring it to boil. While stirring continuously, pour this slurry into the water and cook until thickened.
- While the mixture is hot, add it to blender and blend on high until creamy smooth. This mixture will thicken when cooled.
- This sour cream can be frozen. If desired pour mixture into portion cups. (I find 2 oz portion cups very manageable and convenient to use). When thawed the texture will look slightly granulated however with a gentle stir it will get creamy smooth and will taste like fresh made.
- Use as a dip, mayonnaise or spread. Store in refrigerator and use within one week or freeze for up 3 months.
Notes/Tips
- For the creamiest results soak cashews for a minimum of 4 hours, or as long as overnight.
- With soaking, the cashews will absorb about 2 oz of water.
Comparison Chart
Comparing Store Bought Regular Mayonnaise to All Purpose Cashew Sour Cream
| Store Bought Mayo | 1 oz | 200 calories | 22 g fat |
| All Purpose Cashew Sour Cream | 1 oz | 42 calories | 3 g fat |