I would never scoop this Cashew Sour Cream into a bowl and serve it to the world’s foremost connoisseur of sour cream (if there was such a thing), and say, “I BET YOU CAN’T TASTE A DIFFERENCE.” This definitely doesn’t taste like sour cream on it’s own. But when it’s used on things like a great bowl of chili or tacos, it works perfectly. The tanginess of the lemon and vinegar add that tartness that sour cream does, and the texture is perfectly creamy and cool.
Final verdict: A decent substitute for the dairy stuff.Print
Cashew Sour Cream gives you the cool tang that you’d expect from the regular kind, without the dairy!
Adapted from Oh She Glows.
- 1 cup raw, unsalted cashews
- Juice and zest of 1 lemon
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon sea salt
- Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
- Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add in 1/2 cup of water, the lemon juice and zest, the apple cider vinegar, the maple syrup, and the salt and blend on high until very smooth—about three minutes.
- Refrigerate until cold (about an hour). The cream will get thicker as it cools. Store in covered container in the fridge for up to 10 days.
- Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.
- Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.
- Category: Condiments
Keywords: sour cream, cashews, vegan, cashew cream