Cashew Sour Cream (Vegan, Gluten-Free, Soy-Free)
From the blog Gluten Free by the Bay, this recipe is recommended as remarkably similar to real sour cream. The author utilized a dollop of this “cream” to tame a firey soup!
Ingredients:
- 1 cup raw cashews (must not be roasted or salted)
- 1/4 teaspoon salt
- 1 to 2 teaspoons apple cider vinegar
- Juice of one small lemon
Directions:
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.
3 Comments
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Lorrita MorganSeptember 14, 2012 at 5:43 pm
Does anyone know if there is a specific reason apple cider vinegar is used in this recipe? I react very badly to anything with even a trace of apple.
Alisa FlemingSeptember 14, 2012 at 5:49 pmAuthor
Hi Lorrita, it adds a certain flavor that just works. You can sub another vinegar if needed, the taste will just vary a bit.
I Have a Little Latke « BitterSweetDecember 13, 2012 at 7:13 am
[...] excitement without setting the most timid of palates on fire. Pairing beautifully with the standard sour creme, you could also embrace the theme and switch out the typical applesauce for a sweet and savory [...]