Cashew Sour Cream Recipes

HOW TO MAKE CASHEW SOUR CREAM

Steps:

• Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
• Drain soaked cashews in a colander or sieve and rinse with cold water.
• Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
• Puree on max speed until completely smooth, 1-2 minutes.
• Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
• Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!

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.

CASHEW SOUR CREAM

Steps:

• Place cashews in a cup or small bowl and cover by about 1/2 inch with boiling water. Let soak 30 minutes.
• Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
• Blend until very smooth, adding more water as required to purée the mixture.
• Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
• Blend until very smooth, adding more water as required to purée the mixture.

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.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Steps:

• Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
• Add the chives. (Blend briefly or green sour cream will result).
• Serve (thickens more if chilled).