Name: New Sour Cream
Prep time: 10 min
Total time: 10 min
Ingredients: ¾ cup water; ¼ cup raw cashews; ¼ cup blanched almond flour; 4 tsp apple cider vinegar (I use Heinz filtered ACV in this recipe); 4 tsp lemon juice (don't omit or substitute); ¼ cup potato flakes ((17-26g, depending on how thick you would like it to be. I use 17g.))

#plantbased #vegan #oilfree #glutenfree

I created this sour cream recipe to follow my dreams of creating exceptionally good plant-based, oil-free mashed potatoes. It also works great in dips, but if your dip mix does not contain salt, then I add about 1/2 tsp salt to this recipe. It will thicken overnight.

New Sour Cream

This is my sour cream recipe. It's bright, balanced, and tangy.

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Prep Time 10

Total Time 10

Course Condiment

Cuisine American, International

Servings

Equipment

Blender ideally a small blender with a flat blade, but a Vitamix/Blendtec will work.

Ingredients

The Base Ingredients

¾ cup water
¼ cup raw cashews
¼ cup blanched almond flour

The Tang Ingredients

4 tsp apple cider vinegar I use Heinz filtered ACV in this recipe
4 tsp lemon juice don't omit or substitute

The Thickening Ingredient

¼ cup potato flakes (17-26g, depending on how thick you would like it to be. I use 17g.)

Instructions

Add "The Base Ingredients" and "The Tang Ingredients" to a blender and let sit for about 5-10 minutes.
Add "The Thickening Ingredient" just before blending (otherwise it will absorb the liquid too quickly). Blend for about 1.5 to 2 minutes until ultra creamy.

Notes

Pairs well with mashed potatoes.

Tried this recipe?Let us know how it was!

Adding New Sour Cream to Mashed Potatoes