Cashew Sour Cream - Non-Dairy Sour Cream Alternative/Substitute
photo by Whats Cooking
- Ready In:
- 2hrs 5mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 1 cup raw cashews (must not be roasted or salted)
- 1⁄4 teaspoon salt
- 1 -2 teaspoon apple cider vinegar
- 1 small lemon, juice of
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.
- Refrigerate in an airtight container for up to a week.
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Reviews
-
Allow me to begin by giving my thanks for an idea from which to start. I was at a complete loss for a vegan, soy free sour cream substitute until I discovered this one. However, I must agree that this recipe, if followed to the letter, does not taste like sour cream at all (more like cashews and lemon). My solution to the problem was as follows: I omitted the lemon all together and increased the apple cider vinegar to two tablespoons. Voila, perfect! For me personally (not the kids) adding a dash of dill and some garlic added a wonderful twist as well. :~)
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.