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 a super decadent condiment for those of you who can’t eat 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
Makes 1 cup
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!
