From the kitchen
Oat Milk Sour Cream
Blended with soaked cashews, lemon juice, and apple cider vinegar, this comes out tangy and thick enough to dollop, not just drizzle.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/2 cup Oat Milk
- 1 cup Raw Cashews, soaked 4 hours
- 2 tbsp Fresh Lemon Juice
- 1 tsp Apple Cider Vinegar
- Pinch of Salt
Method
- Drain the soaked cashews thoroughly.
- Combine the cashews, oat milk, lemon juice, vinegar, and salt in a high-speed blender.
- Blend on high for 2 to 3 minutes until completely smooth.
- Chill for at least 1 hour to thicken further.
- Stir before serving; it will loosen slightly as it sits.
Kitchen note
The soaked cashews are what give this real body. If you skip the soak, the blender will struggle to fully smooth them out, leaving a gritty texture instead of a silky one.
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