From the kitchen
Hemp Milk Sour Cream Alternative
Blended hemp milk, soaked cashews, lemon juice, and a touch of cider vinegar for a thick, tangy dairy-free sour cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/2 cup Unsweetened Hemp Milk
- 2 tbsp Fresh Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Salt
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, hemp milk, lemon juice, and apple cider vinegar in a blender.
- Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth.
- Season with salt.
- Refrigerate at least 1 hour before serving to thicken further; use within 5 days.
Kitchen note
Hemp milk brings more body to this blend than water would, which is what gives it a genuine sour-cream-like thickness rather than a thin cashew cream.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.