![]() Store your cashew sour cream in a lidded container, I usually use a mason jar, in the fridge for 5-7 days. Blend for longer, 5-10 minutes and scrape down the sides often to achieve a smoother, more sour cream-like, texture. If using a food processor, make sure your cashews are well softened. This recipe can be made in either a high speed blender or a food processor, but the blender produces a creamier sour cream. No Soak + High Speed Blender: If you have a high-speed blender like a Vitamix or Blendtec, you can skip the soaking altogether!.Hot Water: Need to speed up the soaking process? Pour boiling water over the cashews and let them sit for 30 minutes to an hour until softened.Place the bowl in the fridge overnight, or for 5-8 hours, until tender. Overnight: First and previously mentioned, soak the cashews in a large bowl covered well with water.We have three options when it comes to soaking cashews! Like your sour cream extra sour? Add in a little more vinegar. Taste and adjust: Give the sour cream a taste test. (This step may be optional depending on your blender! More below.)īlend: Add all the ingredients to a blender and blend until completely smooth. Soak until soft, about 5-8 hours and up to overnight. Soak the cashews: Add the cashews to a large bowl and cover with filtered water. Dijon mustard - just a touch helps bring the flavor together.Unseasoned rice vinegar - this gives it the most authentic flavor but you can also use lemon juice (fresh squeezed only!) or white wine vinegar.Water - some for soaking and more for blending. ![]() ![]() If using pieces, you may need to up the water, a little at a time, while blending. ![]() Raw cashews - use whole for the most accurate measurement.From pasta to baked potatoes, it can be used in SO many ways to add creaminess to a dish.Is vegan, paleo, dairy and gluten free!.Cashews give it an ultra creamy texture while vinegar and salt build the signature sour cream flavor! Reasons to love this recipe! Nope, this creamy purée of soaked cashews can be turned into a lush dressing, a whipped topping, or vegan pasta sauce. On a baked potato or atop a bowl of chili, nothing beats a dollop of sour cream! This vegan rendition is every bit as cooling and creamy. If I'm in a pinch, I also like to add a little water and lemon juice to store-bought vegan cream cheese for a cheater-method.Cashew Sour Cream is a 5 ingredient recipe that has the flavor and texture of regular sour cream! Perfect for chili, pastas, baking, tacos and more! Cashew-free sour cream: Use silken tofu and omit the water.Lime juice: I love making this recipe with lime juice instead of lemon juice, especially if I'm using it on tacos.Out of apple cider vinegar? Just omit it! I do not recommend replacing the lemon juice with ACV though.Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide! Raw cashews are pretty neutral, which is perfect for sour cream. If you are in a pinch, you can use roasted cashews but the flavor will be different - the "roasted" element will really come through. The recommended cashews to use for making the best vegan sour cream are raw cashews. A food processor makes the creamiest cashew sour cream. With either machine, you will have to scrape down the sides often. Sometimes it helps to make a double batch so there is more substance for the blender to work with and move around. You can use a blender if that's all you have, but it may take longer. I've used this inexpensive Hamilton Beach Food Processor for years and love it. A food processor tends to get less "clogged up" than a blender when making thick recipes, such as this one. I recommend using a food processor to make this recipe. You can use just lemon juice and omit the ACV if you prefer. Lemon juice and apple cider vinegar: Both add a tangy element.If you have a high-powered blender like a Vitamix, soaking may not even be necessary but if you aren't sure, it can only help! The softer the cashew, the creamier the sour cream.Īdd this dairy-free sour cream onto black bean tacos, swirl it into tomato soup, use it as a dip for veggies, and drizzle on top of black bean enchiladas or vegan tofu fajitas! You just need 5 simple ingredients to make this vegan sour cream recipe. If you find you added too much water, add a few more cashews and blend. Add additional water 1 or 2 tablespoons at a time until desired consistency. See this post for more info & 3 methods on soaking cashews: How to Soak Cashews. Blend: Combine all ingredients, start with only 3/4 cup water, and blend until creamy smooth, stopping every now and then to scrape down the sides. The trick to creamy cashew sour cream is to soak the cashews so they get nice and soft. Just raw cashews, lemon juice, ACV, and salt. The ingredients are simple - and you likely have most of them in your kitchen right now. Is this really a vegan food blog without a recipe for vegan sour cream? Creamy, tangy vegan sour cream made with cashews.
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