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| Cashew Sour Cream |
Today I decided to share how I make cashew sour cream. It is very simple and if you would like to watch a 4 minute video instead, feel free to click on the link below.
Otherwise, read on...
The ingredients are as follows:
1/2 cup raw cashew nuts
30 mL cold water
30 mL lemon juice
1/2 tsp lime juice
1/4 tsp salt
Soak the cashews for 3 hours In cold water.
Drain the cashews and add to a blender cup.
Blend the cashews.
Add the remaining ingredients to the blended cashews.
Blender until smooth and creamy.
And that is it.
Usually I transfer to a serving dish and refrigerate it for at least 10 minutes to allow the mixture thicken up a little. However, you can use it straight away.
I find this cashew sour cream is the perfect in place of dairy sour cream in Mexican dishes such as tacos or nachos.
It also serves well as a dip with vegetable sticks and crackers.
Another one of my favourites is to use it like a spread on sandwiches or in place of mayonnaise in salads.
Happy cooking!
Mel Crafting the Crafty Epicurean.
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