Cashew Sour Cream
Published by Robert Rose
You will be surprised at how creamy and rich this non-dairy version of sour cream is. It is a perfect finish for many recipes in this book.
To soak the cashews for this recipe, cover with 4 cups (1 L) water. Set aside for 30 minutes. Drain, discarding soaking water. Rinse under cold running water until water runs clear.
Apple cider vinegar is a healthy addition to your diet. Be sure to use versions containing the “mother” Because they are fermented, they add healthy bacteria to your gut.Variations
Use this basic recipe to build upon and create other sauces. I like to add 2 tbsp (30 mL) rehydrated sun-dried tomatoes, 1 tsp (5 mL) smoked paprika and ½ tsp (2 mL) chili powder to create a smoky tomato cashew cream.
Makes3 cups (750 mL)
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, savory, tangy
Type of Dishdip/spread, sauces
- 2 cups raw cashews, soaked (see Notes) 500 mL
- ¾ cup filtered water 175 mL
- 1/3 cup freshly squeezed lemon juice 75 mL
- 2 tbsp apple cider vinegar (see Notes) 30 mL
- 1 tsp fine sea salt 5 mL
In a blender, preferably a high-powered one, combine soaked cashews, water, lemon juice, vinegar and salt. Blend at high speed until smooth. Transfer to an airtight container and refrigerate for up to 5 days.
Read NextCamden's Favorite Chicken Fingers
2012 Douglas McNish