This dairy-free sour cream is so full of flavor that no one will know the difference. It is the perfect balance of tart and creamy.
Chef's notes
For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.
Steps
1
Soaking the Cashews
Ingredients
1 cup raw cashews
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
2
Making the Cashew Sour Cream
Ingredients
1 tbsp fresh lemon juice
1/2-3/4 cup water, or as needed
1 1/2 tbsp apple cider vinegar
1/4 tsp sea salt, or to taste
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.
