How to Make Banana Zucchini Bread Sour Cream

Vegan Cashew Sour Cream

In a separate bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Recipe Summary Vegan Cashew Sour Cream

This is a gluten-free, dairy-free, soy-free, and vegan sour cream substitute...and it's absolutely delicious! You can sub this in for sour cream in any recipe! Store in the refrigerator in an airtight container for up to a week.

Ingredients | Banana Zucchini Bread Sour Cream

1 cup unsalted raw cashews

¼ cup water, or as needed

2 teaspoons apple cider vinegar

¼ teaspoon salt

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Directions

Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.

Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

Info | Banana Zucchini Bread Sour Cream

prep: 10 mins additional: 4 hrs total: 4 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Vegan Cashew Sour Cream

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