CASHEW SOUR CREAM
- isabellalurie
- Sep 5, 2020
- 1 min read
I love this recipe. It goes great as a topping or as a "cream" to thicken sauces or soups. This is based on Oh She Glows cashew sour cream (https://ohsheglows.com/2016/03/13/cashew-sour-cream/) as well as Cookie and Kates version (https://cookieandkate.com/vegan-sour-cream-recipe/).
INGREDIENTS
2 cups (300 grams) raw unsalted cashews, soaked in boiling water for 20 minutes
1 cup water
Juice of 1/2 a large lemon (a little less than 2 1/2 tablespoons)
2 teaspoons apple cider vinegar
3/4 - 1 teaspoon salt (to taste)
1/2 teaspoon dijon mustard (optional)
INSTRUCTIONS
Soak the raw unsalted cashews in a bowl of boiling water, well covered, for 20 minutes (or as long as you have patience for, I frequently skip this because I have a Vitamix that could break down cement and I am lazy). Drain and rinse.
Add all the ingredients to your blender and blitz until super smooth. Don't worry if it looks a little bit thin, it will thicken up in the fridge, but it should not be runny. If it is chuck some more cashews in there and blend again.
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