Cashew Sour Cream Non Dairy Sour Cream Alternativesubstitute Recipes

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.

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Steps:

• Cover cashews with water and soak for a few hours, or overnight.
• Pour off all water, and place nuts in food processor.
• Add 1/4 cup cold water, salt, vinegar and lemon juice.
• Puree for 3-4 minutes or until completely smooth and creamy in consistency.
• Use in any recipe that calls for sour cream.
• Refrigerate in an airtight container for up to a week.

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.