Tuesday, October 17, 2017

{Recipe} Vegan Cannellini Bean Sour Cream

 Yesterday I promised to share my new vegan sour cream recipe. I had been making one that called for 1 1/2 cups of cashews but this one only needs 1/2 cup of cashews.
 The secret to this vegan sour cream is cannellini beans! It ups the protein and fiber and lowers the fat content.   How does this magic work? A high speed blender is important. I haven't tested it in any other appliance though.
1/2 cup cannellini beans, rinsed and drained
1/2 cup raw cashews (soaked in boiling water for an hour *sometimes I skip this step or don't soak as long, it's fine if you have a Vitamix*)
1/2 cup water
1 TBS lemon juice
2 tsp apple cider vinegar
1/2 -1 tsp fine grain sea salt
To make:
Add all ingredients to a high speed blender and process until smooth and creamy.
It's truly amazing! The sour cream thickens up in the fridge but it's good right out of the blender too!
 Enjoy it with my Vegan Taco Pie!
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Tamar SB said...

Ooo wonder if that works in baked goods that want sour cream! Also love how we both use the jam jars for storing things!

Claire Justine said...

This looks tasty Heather. I would love to make some.

Carla from The River said...

Thank you for sharing Heather. How well does it keep or should it be used the same day?

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