Cashew Sour Cream (WFPBNOGF)
Prep Time
15 minutes
Prep Notes
Place one cup cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
Cooking Time
DNA
Yields
1 cup
Ingredients
Step 1: Soaking the Cashews
See Prep Notes above. Use one cup of cashews.
Step 2: Making the Cashew Sour Cream
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water, or as needed
1-1/2 tablespoon apple cider vinegar
1/4 teaspoon sea salt, or to taste
Directions
To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
Notes
For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.
Also Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse with smooth. If needed, add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream.
Credit
Forks Over Knives Online Cooking Course