Vegan Buttermilk
Print

Vegan Buttermilk

The best non-dairy buttermilk for sauces, dressings, and vegan versions of condiments like sour cream. Note that although no cooking is involved, you will need to prep ingredients at least an hour in advance (included in prep time). Serving size is 2 tablespoons.
Course Pantry Staple
Cuisine American
Keyword vegan buttermilk
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 19
Calories 37kcal
Author Karen Gibson

Ingredients

  • 1 cup raw cashews
  • 1 1/4 cups fresh water
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1/8 teaspoon kosher salt, optional

Instructions

  • Place the cashews in a bowl and cover with water by an inch. Let soak for at least one hour (two is better).
  • Drain the cashews (discard the water) and transfer to the jar of a high-speed blender (like a Vitamix or NutriBullet).
  • Add the fresh water, lemon juice, and salt, if using. Blend until smooth and creamy. Use immediately, or store in the fridge.

Notes

Technically, you don't need to soak the cashews to break them down in a mega blender like the Vitamix, but soaking them softens the nuts and produces a creamier result, imo.

Nutrition

Serving: 19g | Calories: 37kcal