Make a Cashew Sour Cream

Description

What’s not to love about this easy, plant-based alternative to traditional sour cream? It is thick and creamy and simple to make – you can literally make it as you need it and if you make more than what you need, it will keep in the fridge for about 5 days.

What can you use it on?

This plant-based sour cream can be used on a variety of dishes, it is versatile and once you’ve got the hang of making it, you will be looking for recipes to use it with!

Here’s some of our favourite uses for Cashew Sour Cream:

• Baked Spud – this a a great topping for a baked potato (see our full recipe below)

• Mexican – it is awesome drizzled over Tacos, Nachos or Quesadillas

• Italian – use it to replace the dairy-rich layers in a lasagne

• Substitute – it can also be used as a replacement for goat cheese, ricotta or even mozzarella

It will naturally thicken after being in the fridge, all you need to do is add a bit of filtered water to get the consistency you require.

Cashews – to soak or not to soak?

Mostly, I don’t soak the cashews beforehand. And, depending on what your recipe calls for, some people soak overnight or in hot water (to speed it up). But, honestly…the recipe doesn’t need the cashews to be soaked, but if you are sensitive to nuts and have some digestive issues going on, then soaking your cashews before you make this up will help activate enzymes in the cashews which means you will digest them easier. So, if you need to support your digestive system, then soak away!

Soaking Method:

1. Fast method – cover cashews in hot water and soak for 10 minutes. Tip the water out and use the cashews as per the recipe

2. Slow method – cover cashews in room temperature water and soak for 2-4 hours or overnight. Tip the water out and use the cashews as per the recipe.

Cashew Sour Cream

This is a staple in our home. We use it for so many different dishes, it’s easy to make and deliciously satisfying. It is creamy, tangy and you can adjust it easily to make it thick or thin.

Ingredients

• 1 cup raw cashews

• 1/2 lemon – juiced

• 5-6 ice cubes

• 1/4-1/2 cup filtered water*

• salt to taste

*to get your desired consistency, just add 1/4 of the water to start and add more as you need. This cream gets thicker after refrigeration so you can always thin it out by adding some filtered water. And, if you make it too thin, adjust this by blending some more cashews into the mix.

Method

1. Step 1: Gather your ingredients and place them into the blender as follows:

   • Put all of your ingredients into your blender and just add a little bit of water to start with, adding more as you go

   Step 2: Blend all together in your Kuvings Vacuum Blender

   • Place the lid on the jug and the noise-reduction cover on

   • Touch ‘power on’ button

   • Select vacuum blend or auto blend button

   • Let the Blender do its thing

   • Add more water as you need to reach your desired consistency Cream over the top (and any other chilli sauces/pesto etc..) and then repeat with each potato

Enjoy!