Cashews are magical little things, especially in the vegan world. When soaked overnight then blended with a little water, they become smooth and creamy. With a neutral taste – and no strong nutty flavor – the resulting cream can become a base for anything from soup to pasta sauces. Add just a few more ingredients and you’ll have yourself a big bowl of cashew sour cream that tastes so close to the real thing it’s scary.
Why make sour cream out of cashews? Why not!? But seriously, there are several reasons:
- It’s way healthier than the dairy version. My version’s plant-based. Can Daisy say that about their dollop?
- It’s so simple to make. There’s just five ingredients. The hardest part will be waiting for your cashews to soak, so make sure you plan ahead.
- Once you try it, you’ll be hooked. True story: At a dinner party at my house, one of the Omnipresent Omnivores ate the entire bowl of cashew sour cream. With a spoon.
CASHEW SOUR CREAM
– 1 c. raw cashews
– 1 TB. fresh lemon juice
– 1 tsp. apple cider vinegar
– 1/2 tsp. salt
– 1/2 c. water
Soak cashews in filtered or spring water overnight. The longer they soak the better so that they’re nice and soft and easy to blend.
Drain soaked cashews and place them in your blender. Add the rest of the ingredients and blend until smooth and creamy. And that’s it! Your batch should keep in the fridge for 3-5 days, and it’ll thicken up a little while it’s in there.
WAYS TO USE IT UP
Aside from using your new cashew sour cream in place of the real stuff to top everything from baked potatoes to beans, here are a couple other ways I like to use mine:
Vegan Cashew Ranch Dressing
Mix 1/2 cup cashew sour cream with 1/2 cup vegan mayo (Vegenaise‘s pretty much the gold standard here, but go with what you like). Add your favorite herbs and spices or seasoning mix – I like to use fresh chives and Trader Joe’s 21 Seasoning Salute. Add a little salt and pepper to taste. This dressing is great on salads but also amazing as a veggie dip, especially when that veggie is a Buffalo Cauliflower “Wing” (recipe coming soon!).
Creamy Avocado Sour Cream
It’s simple – just mix 1/2 cup cashew sour cream with 1/2 of a mashed ripe avocado. You can add a little more lemon juice, salt and pepper to taste. It’s a great topper for tacos or filling for burritos, or heaped onto a big steaming bowl of veggie chili. It’s delicious anywhere you’d normally eat sour cream with avocados (“It’s sour cream! It’s guacamole! It’s two toppings in one!”).
I WANT TO HEAR FROM YOU
Did you make this recipe? What did you think? Leave a comment below and let me know!