Basic Cashew Sour Cream
- 1 cup raw cashews, soaked 2 – 3 hours
- 1/2 – 3/4 cup unsweetened almond milk or water
- juice of one small lemon or about 1 tablespoon
- 1 teaspoon apple cider vinegar
- pinch of mineral salt
Soak and drain your cashews. In food processor/high-speed blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water/milk as needed to create desired consistency. If using fresh herbs, add once the cashew blend is creamy pulsing until just incorporated, or blend in by hand. Best refrigerated for at least an hour before serving but will do fine if served right away. Sour cream will thicken upon being chilled.
Makes about 1 cup. Will keep in refrigerator for 5 – 6 days.
Use lime instead of lemon and add a few sprigs of cilantro at the end for a Lime Cilantro Sour Cream.Try adding a few dill fronds and 1 tablespoon dijon mustard for a Dill Sour Cream.
Try this Chili Cilantro Sour Cream from Food 52.
Make a sour cream fruit topping by adding 2 tablespoons pure maple syrup and a dash of vanilla to this recipe. Top on strawberries, blueberries, grapes, mango, raspberries, oranges, etc.Try this Spicy Avocado and Sour Cream Puree from Huff Post.
Adding extra water will depend on how long you’ve soaked your nuts. The longer you soak, the more water they’ll absorb making for less extra liquids needed. Less water will result in a thicker sour cream while more water makes it thinner. If you feel you’ve put in too much liquids, add a few more cashews and blend until smooth. Keep in mind that refrigerating will also thicken your cream.
You can sub in blanched almonds that have been soaked for 8+ hours in place of cashews.