Using cashew cream works great to serve with or incorporate into many dishes in place of dairy. From soups to lasagna, even desserts, I have had so much success that when I serve it to guests they not only cannot tell that its not the real thing, but they love it too.
This is a simple recipe for using cashew cream to make a sour cream. Its great served in any way that you might want to use sour cream. Try it with latkes, tamales, chili, or soups.
| Cashew Based Non-Dairy Sour Cream | |
| Makes about 1 cup | |
| 1 cup | raw cashews or cashew pieces |
| 1/3 cup | purified water |
| 1/2 teaspoon | sea salt |
| 2 teaspoons | apple cider vinegar |
| 1-2 tablespoons | fresh lemon juice |
| Cover the raw cashews in boiling water and let alone for 30-60 minutes. | |
| Alternately, you can cover the nuts in tepid water and allow to soak for 4-6 hours. | |
| Drain water and transfer the nuts to the bowl of a blender. Add the purified water, sea salt, apple cider vinegar, and about 1 tablespoon fresh lemon juice. Blend until smooth. Taste for flavor adjustments. Add more lemon juice if the cream requires more tang. | |
| Store in an airtight container in the refrigerator for up to 10 days. | |