Vegan Cashew Sour Cream Recipes

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
• Place the drained cashews in a high-speed blender.
• Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
• Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

VEGAN CASHEW SOUR CREAM

Steps:

• Soak cashews covered with 2 - 3 inches of water for 2 - 3 hours, overnight is great too but not necessary for cashews.
• For a faster soak, add them to hot water, not boiling, and let soak for 5 - 10 minutes.

CASHEW SOUR CREAM (VEGAN)

Steps:

• Drain your soaked cashews well and place them in a food processor or high-speed blender.
• Add the rest of the ingredients and pulse a few times, then blend on high until a homogenous and creamy mixture is formed.
• Taste test with a small spoon and adjust to your preferences by adding more of any of the components.
• Enjoy your homemade cashew sour cream immediately or transfer it to a sealed container and put it in the fridge. It will become firmer over time and keeps well for 4-5 days.

CASHEW SOUR CREAM

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.

VEGAN CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.
• Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

VEGAN CASHEW SOUR CREAM

Steps:

• Put the cashews in your spice grinder (in batches, if needed) or food processor. Process until they pass the powdered stage and begin to clump a bit, about 1 minute.
• Put the ground cashews in your blender and add the water, lemon juice, oil, vinegar, and salt. Blend until very smooth, about 3 minutes.
• Transfer the sour cashew cream to an airtight container and chill in the refrigerator for at least 1 hour. It will thicken as it chills. If it thickens too much, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
• Store in an airtight container in the refrigerator for up to 1 week. If it thickens too much in the refrigerator, just whisk in more water, as needed.

VEGAN CASHEW SOUR CREAM

Steps:

• Combine all ingredients in a blender or food processor - I use a hand blender. Puree until you get the desired consistency. Store in an airtight container in the refrigerator.