Public recipe with member extras
Cashew Sour Cream
A thick, tangy sour cream alternative built from blended cashews and lemon juice.
Cashew Cream, Cheeses & Dairy Staples · Taco Topping · Baked Potato Topper
What you need
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Water
- 2 tbsp Fresh Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Salt
Method
Instructions
- Drain and rinse the soaked cashews.
- Combine the cashews, water, lemon juice, apple cider vinegar, and salt in a blender.
- Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth.
- Refrigerate at least 1 hour before serving; it thickens further as it chills.
- Use within 5 days.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
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