Cashew Sour Cream
- Serves: 1 cup
- Active Time: 15 mins
- Total Time: 3 hrs
- Views: 91,193
- Success Rating: 92% (?)
Step 1: Soaking the Cashews• 1 cup raw cashews
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
Step 2: Making the Cashew Sour Cream• 1/4 tsp sea salt, or to taste
• 1 tbsp fresh lemon juice
• 1/2-3/4 cup water, or as needed
• 1 1/2 tbsp apple cider vinegar
To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream.
- by Chad Sarno
- January 27, 2013
For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.