Following my cashew yogurt post, we've still been experimenting at home with this yummy nut (but hey, did you know cashews aren't actually nuts? This article was so interesting to read!). My latest attempt has been to find a yummy vegan sour cream. After a few different attempts (there are SO many recipes out there!), I've found one that is incredibly tasty and kid-approved. Even my husband has given it "the nod" (you know, where they say "hey, not bad," but actually don't want to admit that you're right).
So give it a try, and let me know what you think!
1 cup raw cashews (soaked 4-6 hours, or overnight) juice from 1/2 lemon 2 tsps apple cider vinegar 1/4 cup filtered water 1/4 tsp sea salt
If you get raw cashew pieces, they soak really quickly. I put them in a bowl of water and use them several hours later. Rinse the cashews and throw them into your blender or food processor. Add all the other ingredients, and blend until very smooth and creamy. You might find there isn't enough liquid, so add 1 tbsp of water to see if that helps. This will store in the fridge for several days, and often gets thicker as it cools.