Cashew Sour Cream
I could write a whole post on why I have a love affair with sour cream. You can blame my Russian heritage for that since it immediately makes me think of topping borscht (a very pink and hearty Russian beet stew), our crispy potato latkes, or potatoes of any kind for that matter, not to mention braised cabbage dishes. Oh boy, blast from the past here.
Vegan sour cream is so easy to find nowadays and I must say that the commercial varieties out there are incredibly delicious, but you know me and whole foods, if I can make it at home I'm going to make it!
Today I'm teaching you how to make the quickest non-dairy sour cream that is so creamy you won't believe it came out of your kitchen. It's cashew based, gluten free and raw, and I love it next to all my Russian favorites mentioned above, but also on top of my second and very real love affair with Mexican food. You can use it to top burritos, on 7 layer dips, tacos, tostadas, enchiladas, I mean... it doesn't get any better than that.
Enjoy your video, printable and recipe everyone! Let me know in the comments what you like to use it for!
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CASHEW SOUR CREAM
Yield: 1 cup ⎮ Pre soaking time: 4 hours or overnight (for the cashews) ⎮ Prep time: 10 minutes ⎮ Cook time: None
1 cup raw cashews (previously soaked in water overnight or for 4 hours)
Sea salt to taste
- Drain the cashews from the soaking water and add them to a blender.
- Add the juice of 1 lemon, a pinch of sea salt and a splash of water and start blending. Scrape down the sides and add more water as needed to reach the creamy consistency you like in sour cream. It’s best to add the water slowly as you go, since you cannot subtract if it is too runny. The amount of water will depend on the strength of your blender and the age of the cashews.
- Once you’ve achieved a creamy consistency, taste and adjust the seasoning if needed.
- You can now use this as a base for dips, on top of a baked potato or your favorite dishes. Enjoy!
Thanks for watching everyone!
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