Cashew Sour Cream [plant-based, whole-food, no oil, vegan, gluten-free, dairy-free]
For me, the point of sour cream is the richness and the tanginess it brings to a dish. It can make a totally average dish go to the next level. Where I come from, they say sour cream is for people that can’t cook. And I agree, it can make a huge difference with little to no effort. But this cashew sour cream is a whole different thing. For starters, you have to make it, so it makes you a brilliant cook! It also has a much richer taste, because the cashews add a subtle sweet and nutty flavor.
Cashew Sour Cream Recipe is an essential recipe
You know those recipes, that are so common and essential, they are not even considered recipes anymore? The same thing goes with this cashew sour cream recipe. It is so basic but so important. It only calls for 3 simple ingredients plus spices, which anyone on a plant-based diet should probably already have at home. And it takes only 5 minutes of your time. Well, the time depends a little on your kitchen utensils, but you can make this with a high-speed super fancy blender, or with a basic immersion blender. It will just take a few extra minutes.
As I already mentioned, this is a very simple recipe. Besides the cashews, that are kind of obvious from the name, you only need apple cider vinegar and lemon juice. Just make sure the cashews you buy are not roasted. There is another ingredient I like to add but it is not mandatory. Yes, you probably already guessed it. It is garlic. I love everything cashew but I love everything garlic even more! We also need water and salt, but I don’t really consider them ingredients. I hope you agree.
The equipment you will need for this Cashew Sour Cream
As I already mentioned, a high-speed blender is not required but it is probably the easiest option. I for one do not own a high-speed blender. Imagine that! I am a food blogger and I can survive without a high-speed blender and so can you! It does make things just a little bit more complicated, but nothing you couldn’t handle. As you might also hear, this requires the cashews to be presoaked. The soaking makes cashews more tender so they blend more easily and can be blended smoothly with any kind of blender.
For those of us who can’t remember to presoak cashews
If you are one of the people (including me) who always forgets to presoak the cashews, you are in luck. There is a much faster method. While soaking takes at least 4 hours, you can speed up the process by boiling them 5-10 minutes. It works just as good and requires less planning. Another trick you can use if your blender is really not that good, is to blend the cashews with boiling water. You just want to make sure the steam can escape from your blender, you don’t want the pressure to build up, as it can when you blend hot things.
Tip #1: If you don't own a high-speed blender, presoak the cashews or boil them 5-10 minutes. Blend with boiling water for best results.
How to use this Cashew Sour Cream?
You can use this Cashew Sour Cream anyway you would use regular sour cream. You can adjust the consistency by adding more or less water. Keep in mind it will thicken up a bit more once chilled. As I already mentioned, it can make almost any dish even better. I love to put it over my 15-minute Spaghetti Lentilnese, on the side of my Chickpea Omelet or into my Bean Burger. It also works great in sandwiches, salads,… I bet you will want to put it everywhere and you don’t really need any more of my suggestions. 🙂
Cashew Sour Cream Recipe
- ½ cup cashews presoaked, if necessary (*see notes)
- ½ cup water boiling, if necessary (*see notes)
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 clove garlic smaller (*optional)
- ½ tsp salt or to taste
- Add all the ingredients and blend until smooth.
- Keep it in the fridge in an airtight container for up to one week. It will thicken up a bit more once chilled.
- If you don’t have a high-speed blender, presoak the cashews. You can soak them in water for at least 4 hours or boil them in water for 5-10 minutes. Drain well after.
- If your blender still doesn’t make a smooth cream out of presoaked cashews, try blending them using boiling water. Make sure you stop and let the steam out if your blender doesn’t have an opening for the steam to escape.
- If you blend with boiling water, blend just the cashews and add all the other ingredients once the cashews are already blended.
- This recipe makes for a cashew sour cream that is of pouring consistency but still pretty thick once chilled. I like it that way because it is practical. If you want it to be thicker, just use less water.