With this dairy-free Paleo sour cream, dip and smother away!
This dip takes all the flavors and creaminess of sour cream, but it’s completely Paleo. Thanks to their mild flavor, cashews make the perfect nut for turning into a spread. Soaking the cashews first helps them soften and absorb moisture, reduces their phytic acid content, and makes them easier for the body to digest.
Tip: don’t soak cashews longer than 8 hours, or they can take on a bitter taste and become slimy.
Start by placing drained cashews in a blender with water and apple cider vinegar. The ACV adds the tangy flavor that sour cream is known for, and you can adjust the amount to fit your taste buds. In a blender, add cashews, filtered water, and vinegar. Blend on high, stopping to scrape down the sides. Then add salt, granulated onion, and chives. Continue to blend until just incorporated.
Since this dip is a flavored sour cream, I added a good amount of onion and chives to help the flavors stand out. For a more mild flavor, reduce the onion powder to 1 or 2 teaspoons. For more flavor, add freshly minced garlic, basil, or dill.
Now for the fun part. Add a dollop of this sour cream to Paleo tacos, use it as a dip for vegetables, or top it on recipes that need a little boost of flavor.
How to Make Dairy-Free Sour Cream
- Jar or bowl (for storage)
- 2 cups cashews (soaked 8 hrs and drained)
- 1.5 cups filtered water
- 2 T chives (finely chopped)
- 2 T apple cider vinegar
- 1 T onion powder
- 2 t sea salt
- In a blender, add cashews, filtered water, and vinegar.
- Blend on high, stopping to scrape down sides. Continue blending until creamy.
- Add salt, granulated onion, and chives. Pulse until combined.
- Pour into a jar or bowl; store covered in refrigerator.
(You’ll Also Love: Creamy Jalapeño Popper Dip)