A creamy vegan cashew sour cream
Cashew nuts are often used as an ingredient to provide some creamy richness to recipes in place of the creaminess provided by dairy cream. In order to provide a smoother creamy texture, its better to soak the cashews beforehand for about 2 hours. If you have forgotten to do this in advance, you can also use boiling water and soak for fifteen minutes. For both methods, you just need to put the required amount of cashews into a bowl and cover with water, ensuring that the cashews are covered completely to allow for the water level to drop slightly due to the cashews soaking up some of the water. cashews are linked to several health benefits, which you can read more about here.
If you are using a high seed powerful blender you may get away without soaking, but its better to soak the cashews if you can.
This recipe uses lime juice but many are made with lemon juice so you can replace the lime juice for lemon juice if you wish. The lime/lemon juice and the apple cider vinegar provide a lovely tangy flavour to the sour cream.
Some mustard is also an optional extra to mix things up a bit.
Cashew Sour Cream Serving Suggestions
Potatoes: Add to boiled potatoes along with some chives for a potato salad, or to some mashed potatoes to make them creamier.
Chili: Add on top of a plate of my Mixed Bean Chili for this extra richness
Burritos: Add to your burrito along with some salsa and guac for a taste sensation
The sour cream should keep for around 5 days in the fridge.
Cashew Sour Cream
- 150 g cashews soaked and drained
- 1 tbsp lime juice or lemon juice
- 1 tbsp apple cider vinegar
- 130 ml water
- 1/3 tsp salt
- Drain the water from the pre-soaked cashews. Put the cashews into the blender.
- Add the lime juice, apple cider vinegar, salt and water
- Blitz the ingredients in the blender until the mixture has a nice smooth creamy texture. This may involve stopping to scrape down the sides a couple of times depending on the type of blender that you have.