Vegan * Gluten Free * Soy Free
This creamy creation made from cashews is not only incredibly delicious but also a fantastic dairy-free alternative to traditional sour cream. Its rich and tangy flavor adds a lovely touch to a variety of dishes. This Cashew Sour Cream recipe was a game-changer for my family!
It's so delicious that even my non-vegan friends LOVE IT. Plus, it's super easy to whip up at home with just a few simple ingredients. Give it a try and indulge in the creamy goodness of this plant-based delight!
The sour cream makes an amazing side condiment, it is my base for so many other meals, but also great in dips, salad dressings, soups and sauces. My toddler absolutely loves it, he loves to mix it in with his rice and beans, and even eats it straight out of the jar, yeah, it's that good.
To begin:
Be sure to soak or simmer the cashews before making this recipe. I used to soak them at room temp however, I prefer to simmer them on the stove as I find that the sour cream has a longer shelf life this way. Whichever way you choose to prep your cashews don't forget to strain and rinse them before adding them to the blender.
Soaking the cashews:
Soak the cashews in water for eight hours. Place them in a large jar and fill the jar up with filtered water, then put a tight lid on it. It can be left on the counter at room temperature; however, I prefer placing them in the refrigerator for food safety. If you're on the busier side this is a good option incase forget about them. Strain and rinse.
Simmer the cashews:
Simmering the cashews is my preferred way to prep them. In a medium saucepot bring 5-6 cups of filtered water to a boil. Once the water is boiling add the cashews and simmer on low heat or (2-4 heat setting) on your stove for 20 minutes. Strain and rinse.
This recipe calls for FRESH lemon juice, if you like your sour cream more on the tart side use closer to 3/4 cup of fresh lemon juice however I would suggest starting at 1/2 a cup and slowly adding more if needed to reach your desired taste profile. In my home we are a fan of more tart flavors, so we tend to use more lemon juice than less.
To make:
Add all of the ingredients to a high-speed blender and mix, start on the lowest setting and slowly increase to a medium-high speed, blend for 4-6 minutes until smooth and creamy. The sour cream may be a silky consistency, keep in mind it will thicken up once it is cold. Pour the sour cream into a storage container using a rubber spatula to collect all the contents in the blender.
This recipe fills a 32 oz wide mouth mason jar. Allow the sour cream to cool completely in the storage container prior to placing in the refrigerator. With proper storage the shelf life is 7-10 days, although in our home it doesn't even last a week. Don't forget to label your container with the date it was made. We use freezer tape to label all our prepped food for safety, food safety is extremely important in our home.
Now all that's left is to enjoy this delicious sour cream!
Ingredients:
2 cups raw cashews (presoaked)
1 cup filtered water
1/2 to 2/3 cup fresh lemon juice *not concentrate
2 tsp nutritional yeast
1/2 tsp sea salt
What you‘ll need:
High Speed Blender
32 oz Glass Jar (for storage)
Instructions:
Prep the raw cashews by soaking or simmering, read above for more details.
Juice the fresh lemons, you will need 1/2 a cup to 2/3 cup.
Add all of the ingredients to a high-speed blender, blend for 4-6 minutes until smooth and creamy.
Pour the sour cream into a storage container using, allow the sour cream to cool completely in the storage container prior to placing in the refrigerator.
Now all that's left is to enjoy this delicious sour cream!
*Store in the refrigerator in a sealed container up to 7 days. With proper storage the shelf can be extended to 10 days.
sour cream, cashew sour cream, recipes, plant based
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