A rich, creamy and slightly tart vegan version of sour cream – completely plant-based and perfect with chili, tacos, burritos, roasted vegetables or as a dip.
Ingredients (for approx. 500 ml):
· 1 and 1/2 cups (225 g) raw cashews, pre-soaked
· 3/4 cup (180 ml) water
· 2 tablespoons (30 ml) lemon juice
· 2 teaspoons (10 ml) of apple cider vinegar
· 1/2 teaspoon salt
Preparation:
Soaking cashews - place cashews in a bowl and cover with water.
Let them soak for 8 hours or overnight. If you're in a hurry, use the quick method: pour boiling water over them and let them sit for 1 hour. Drain and rinse.
To make the cream - place the soaked and drained nuts in a high-powered blender. Add the water, lemon juice, apple cider vinegar, and salt. Blend on high speed until the mixture is completely smooth and silky. If necessary, stop the blender and scrape down the sides or add a little more water to make blending easier.
Cooling and storage - transfer the cream to a smaller container with a lid and chill in the refrigerator. The creamy "cream" will thicken further during cooling.
Shelf life - in the refrigerator: up to 7 days, in the freezer up to 1 month (best frozen in silicone mini muffin molds and stored in a ziplock bag for easy servings).
Tip : If you want a milder flavor, reduce the amount of lemon and vinegar. If you like a more intense and sour flavor, add a little more lemon juice after tasting.