Cashewcream Recipes
CASHEW SOUR CREAM
Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 10
Number Of Ingredients 5
Steps:
- Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
- Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
- Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g
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- Drain the soaked cashews and rinse them well. If you didn't have time to soak the cashews, this recipe will still work, but it's best if you have a powerful blender. (Soaking helps the cashews soften and break down faster.)
- Combine the drained cashews with the 1/2 cup of fresh water, and blend until smooth. Stop and scrape down the blender, if needed, until everything is silky-smooth. You can add water, just 1 tablespoon at a time, if needed for a smoother result. This recipe makes roughly 1 cup of cashew cream.
- Transfer the cream to an airtight container and store it in the fridge to thicken up. You can use it right away, or save it in the fridge for up to a week. For a longer shelf life, pour the cream into ice cube trays so you can easily portion what you need. Frozen cubes will keep in an airtight container in the freezer for up to 6 months.
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