The classic recipe for vegan cashew sour cream. I share the recipe more for those who have not yet tried alternatives to sour cream, since every vegan already knows for sure how to make sour cream using nuts. It is very simple! You need a blender, water, cashews, vinegar, lemon juice, mustard and salt.
How to Make Vegan Cashew Sour Cream
The quality of your blender is the determining factor. The more powerful the blender, the better the consistency of the sour cream. But there are a couple more tips. First, for the best consistency, the nuts need to be soaked in boiling water for 10 minutes (or left to soak in cold water overnight). Secondly, the larger the portion, the easier it will be for a blender to grind the nuts well into cream. Therefore, I usually make a large portion of sour cream and store it in the freezer.
Vinegar and lemon juice give sour cream sourness. I like when sourness from lemon juice prevails, but this is a matter of taste, perhaps you will like the vinegar in sour cream more. I also add a little bit mustard to sour cream, but if you make sour cream as an accompaniment for desserts, mustard, of course, will be out of place. No need to add sweeteners though, since cashews themselves have a sweetish taste.
I add sour cream to borscht or use it as a sauce for dishes such as lazy dumplings, normal dumplings, omelettes. Sour cream is very delicate in taste, fatty, and at the same time, light. In borscht it dissolves very nicely, just like normally sour cream does.
How to store cashew sour cream?
Cashew sour cream is stored in the refrigerator for up to 1 week. I usually make a large portion and part it I divide into smaller portions (distribute in silicone molds) and freeze. It is very convenient!
Vegan Cashew Sour Cream
- 1 cup Cashews
- 1/2 cup Water
- 1 tbsp Lemon juice
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Salt
- 1/4 tsp Mustard (optional)
- + Boiling water for soaking
- Pour boiling water to cashews and let it soak for 10 min.
- After 10 min drain cashews and transfer to a blender container.
- Add 1/2 cup of fresh water, lemon juice, vinegar, salt and mustard and process until smooth.
- Use it straight away or refrigerate up to 4 days. You can also divide sour cream into smaller portions and freeze it.
Things I use
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