This recipe is gluten free, vegan, raw and activated.
Simple, rich and tangy, this cashew sour cream is perfect for dolloping on top of mexican dishes, dipping sweet potato wedges into or adding a creamy edge to soups or curries. This recipe takes five minutes to throw together, freezes well and most importantly - is so deliciously thick and creamy. It is a perfect substitute for dairy-filled sour cream or even for coconut milk if you fancy a change.
The only preparation needed for this recipe is soaking some cashews for a minimum of 2 hours or overnight. Keep a batch of this cashew sour cream on hand for those times when your meal needs just a little extra creaminess to take it to the next level.
You will need:
(Makes one small jar)
- 1 cup soaked cashews (water discarded)
- Juice of half a lemon
- 1/2 cup of water
- 2 tsp of apple cider vinegar
- 1 tsp salt
- Add all ingredients to a high strength blender or food processor and blend until completely smooth and creamy (this may take up to five minutes - be patient it - is so worth it!) Taste for sourness and adjust if necessary
- Dollop on top of virtually any savoury meal that needs a little extra creaminess or use as a dip. Store leftovers in the fridge for up to a week or freeze for up to 3 months and then thaw when ready to use