Cashew sour cream sauce
Source of healthy fats and protein from cashews, rich in vitamins and minerals thanks to carrots and lemon. It has a creamy texture and refreshing taste, perfect for dressing salads or as a dip.
Roman Klymenko
15 years on low-carb nutrition
Cashew sour cream is a plant-based alternative to sour cream with a mild lemon tang and a thick creamy texture. The sauce goes well with vegetables, salads, soups, and hot dishes.
Rinse 90 g of cashews and soak them in water for 4-8 hours. After soaking, drain the water and use the softened nuts completely.
Grate 50 g of carrot on a fine grater.
In a blender, combine the soaked cashews, 200 g of water, the grated carrot, 10 g of lemon, 5 g of chia seeds, 5 g of flax seeds, and 2 g of salt.
Blend until smooth. Let the sauce sit for 10-15 minutes, then blend again to make the mixture smoother.
Store the cashew sour cream in the refrigerator for up to 5-6 days. The sauce can also be frozen in portions.
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