This really is amazing! In my journey of cutting out dairy the only thing I was really missing was something to make the soups, casserole or sauces creamy! This recipe seriously tastes nothing like cashews. I used it in place of cream cheese in a muffin recipe and it totally worked! Since then I have added to any recipe calling for cream cheese or sour cream with success.
As an added BONUS you can make a batch and keep part fresh in a glass container in the fridge and then freeze the rest in an ice cube tray! I freeze the rest and them the next day pop them out and put them in a freezer bag, so when my container is out I can pull a couple cubes out and re fill my container. Love it!
The only thing that is super important is soaking the cashews. This makes them soft and they will blend smooth and beautiful. Also I use raw and unbleached cashews. Whole cashews are more expensive so you can get pieces since it wont matter and you are blending them anyway.
Sour Cream Recipe
- 1 1/2 cups (225 g) raw cashews, soaked
- 3/4 cup (190 mL) water
- 2 tablespoons fresh lemon juice
- 2 teaspoons raw apple cider vinegar
- Scant 1/2 teaspoon fine sea salt
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions. Original recipe here.