Cashew Sour Cream
Cashew Sour Cream
This Dairy-fRee Sour cream is super easy to make.
For many people, eliminating dairy can improve their overall health in a multitude of ways. But I know very few people who think it’s easy. Finding good non-dairy replacements is key. Yes, you can buy non-dairy cheese, milk and creams in the store, but usually making them at home gives you a more delicious and healthy result.
That’s definitely the case with sour cream. This cashew sour cream contains five ingredients, and all you need is a blender and a few spare minutes. Since you’re making it yourself, there’s no need to worry about additives and fillers (i.e. ingredients you can’t pronounce).
Why You’ll Love Cashew Sour Cream
When I plan my meals for the week, I often whip up a batch of cashew sour cream because it’s just so versatile. It goes great with tacos, chili, loaded baked potatoes, and anything spicy. You can also use it as a base for any dressing or party dip that normally calls for sour cream. And I’m fairly confident you’ll like the taste and texture. It’s so decadent, you won’t miss the dairy!
I learned to make this through Rouxbe’s Plant-Based Professional Cook certification course. But scan the web and you’ll find the recipe’s pretty much the same anywhere you look. Cashews, a little water, a little salt, and an acid- usually a combo of lemon juice and apple cider vinegar. There’s no need to make things any more complicated than that. So let’s get to it!
Cashew Sour Cream Recipe
Ingredients
1 cup raw cashews
1/4 t sea salt
1 T lemon juice
1 1/2 T apple cider vinegar
1/2 to 3/4 cup water
Directions
First, soak the cashews in a bowl of fresh, cold water in your fridge overnight (or for at least 4 hours). Drain and rinse them well.
Place the cashews, sea salt, lemon juice, apple cider vinegar, and a 1/2 cup of water into your blender and blend until creamy. Use a rubber spatula to scrape down the sides of the blender as necessary. If you’re not getting a creamy consistency, try adding some of the extra 1/4 cup of water, a little at a time.
The less water you use, the better (you’ll have a thicker sour cream), but this will all depend on your blender. A high speed blender will get you the thickest, creamiest results. But you don’t need a high speed blender to make this. I often use my Nutribullet “Magic” bullet mini blender for this recipe, and it works fine.
Enjoy!