December 18, 2012

Non-Dairy Cashew Sour Cream


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.

Categories: Dressings & Sauces

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