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Introduction
Sour cream is a staple condiment in many households, adding a tangy richness to various dishes. However, for those following a vegan or dairy-free lifestyle, finding a satisfying alternative can be a challenge. This cashew-based sour cream recipe provides a solution that not only mimics the creamy texture of the traditional version but also offers a unique flavor profile. The use of cashews as a base dates back to ancient Incan and Aztec civilizations, where they were prized for their nutritional value and versatility. In modern times, this nutty substitute has become a popular choice for those seeking plant-based alternatives to dairy products, offering a creamy and satisfying option.
Ingredients
• 1 cup (140g) raw cashews, soaked in water for at least 4 hours or overnight
• 1/3 cup (80ml) freshly squeezed lemon juice
• 1/2 cup (120ml) water
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
Step 1:
Drain and rinse the soaked cashews.
Step 2:
Add the drained cashews, lemon juice, water, apple cider vinegar, sea salt, and garlic powder to a high-speed blender or food processor.
Step 3:
Blend or process on high speed until smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
Step 4:
Taste and adjust seasoning if desired, adding more lemon juice for tanginess or salt for flavor.
Q: Can I use roasted cashews instead of raw?
A: For the best flavor and texture, it's recommended to use raw, unsalted cashews.
Q: How long does cashew sour cream last in the fridge?
A: Cashew sour cream will last up to 5 days when stored in an airtight container in the refrigerator.
Q: Is this cashew sour cream gluten-free?
A: Yes, this recipe is naturally gluten-free.
• For a thicker consistency, reduce the amount of water or use fewer cashews.
• For a tangier flavor, add more lemon juice or apple cider vinegar to taste.
• This cashew sour cream is vegan, gluten-free, and dairy-free.
• Possible substitutions: substitute half of the cashews with raw macadamia nuts or blanched almonds for a different flavor profile.
• Selection tip: Choose raw, unsalted cashews for the best flavor and texture.
Serve chilled or at room temperature as a topping for tacos, baked potatoes, or other dishes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Soak the cashews overnight or start soaking them in the morning for an evening meal.
- For best texture, use raw, unsalted cashews.
- Adjust the amount of water to reach your desired consistency.
- Add a pinch of dried dill or chives for extra flavor.
For a smoky flavor, add a pinch of smoked paprika. For a spicy kick, add a pinch of cayenne pepper.
This cashew sour cream pairs well with Mexican or Tex-Mex dishes, baked potatoes, and veggie chili.
Year-round
This recipe contains cashews (tree nuts).
