Best Cashew Sour Cream Recipes

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
• Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
• Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Steps:

• Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
• Add the chives. (Blend briefly or green sour cream will result).
• Serve (thickens more if chilled).

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Steps:

• Cover cashews with water and soak for a few hours, or overnight.
• Pour off all water, and place nuts in food processor.
• Add 1/4 cup cold water, salt, vinegar and lemon juice.
• Puree for 3-4 minutes or until completely smooth and creamy in consistency.
• Use in any recipe that calls for sour cream.
• Refrigerate in an airtight container for up to a week.

VEGAN CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.
• Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

VEGAN RAW TACOS WITH CASHEW "SOUR CREAM" AND WALNUT TACO "MEAT"

Steps:

• Salsa Whisk the garlic, lime, honey, olive oil, and sea salt in to bottom of a bowl and set aside. Combine the chopped vegies with the dressing and allow to sit for at least 10 minutes. Cashew "Sour Cream" Put all the ingredients for the sour cream EXCEPT WATER in high speed blender or food processort and blend, adding water one tablesppon at a time untile the desired consistency is reached. Walnut Tacot "Meat" Put all ingredients in a food processor and pulse just to mix. Don't over blend or you will end up with walnut butter. Use, collard, spinach, lettuce or kale as taco shell. Layer meat, salsa, sour cream.

HOW TO MAKE CASHEW SOUR CREAM

Steps:

• Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
• Drain soaked cashews in a colander or sieve and rinse with cold water.
• Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
• Puree on max speed until completely smooth, 1-2 minutes.
• Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
• Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!

VEGAN CASHEW SOUR CREAM

Steps:

• Combine all ingredients in a blender or food processor - I use a hand blender. Puree until you get the desired consistency. Store in an airtight container in the refrigerator.