Cashew Sour Cream Recipe
So much better than sour cream. Feel free to add your favorite herbs and spices. Let your creativity rule. Can be added to quinoa recipes, curries, soup, wraps, etc. When you add extra veggies and herbs, it makes a great spread or veggie stick dip too. Check out my Ginger-Carrot-Parsley Cashew Spread Recipe here.
Ingredients (basic recipe)
- 1 cup raw unsalted cashew nuts soaked and drained
- 1 tablespoon apple cider vinegar
- 0.5-1 lime/lemon juice only, add to taste
- pinch sea salt
- 1/3-1/2 cup water depending on how thick you want it to be
- Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them, the easier it will be to blend them into a smooth cream. (if you don’t have time or forgot to soak them, 30 minutes in hot water works too!)
- Blend all ingredients until smooth. This may take a while depending on your blender. Use a spatula if needed to push everything back in the blades. Store in an airtight container in the fridge for up to 1 week.
FYI: Do not use less than 1 cup cashews or your blender will not be able to blend it all into a smooth cream. Unless you have a small food processor, but I used my high-speed blender.
You can tweak the basic recipe to your personal flavor. I’ll give you a few ideas to work with.
- add fresh (or dried) herbs or spices such as basil, parsley, chives, cilantro, ginger, garlic, etc.
- add chili paste or chili pepper for spicy variation
- add nutritional yeast for a cheesy flavor
- add bell pepper, cucumber, carrots etc. for added flavor
Or why not try a sweet variation to the sour cream. I love lemon cashew cream with fresh berries. Get the recipe here.
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