From the kitchen
Cashew Sour Cream
A thick, tangy sour cream alternative built from blended cashews and lemon juice.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
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
- 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.
Kitchen note
Adjust the water by the tablespoon if you want this thinner for a dressing or thicker for a dolloping topping, the same ratio principle from the base milk recipe applies here too.
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