How to Make Cashew Sour Cream
A beautiful, fresh cashew sour cream that has a multitude of uses
This recipe has always been a favourite for crudités over the years, to anyone that I’ve served it to.
You’ll see recipes for the plain sour cream, which is also great for a cooling element in curries and stirred into soups. You’ll also notice we’ve given you two extra flavour combos too; one is an onion and chive version, and the other is a smoked paprika version.
If you make this, be sure to tag me @therawchef on Instagram to show me how you’re using it, especially if you come up with your own flavours.
I given you a quick version, plus the fermented version here. You’ll notice the fermented version has less lemon juice and apple cider vinegar because some of the acidity comes from the fermentation process.
How to Make Cashew Sour Cream
Ingredients
Quick version
- 1 cup cashews soaked for an hour*
- 1/2 cup water
- 1/2 tsp salt
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
Fermented version
- 1 cup cashews soaked for an hour
- 1/2 cup water
- 1 tsp probiotic powder
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
Instructions
Quick version
- Blend all ingredients in a high-speed blender until smooth.
- Will store in a sealed container in the fridge for up to 4 days.
Fermented version
- Blend cashews, probiotics and water until smooth.
- Pour into a bowl, cover with parchment paper and place in a warm place for 8 hours.
- By the time it’s fermented, you should see some small bubbles when you put a spoon through it. It should also taste slightly sour. If you don’t have this, return it to the warm place for a few more hours. It may also need a little more warmth that you have given. On top of a dehydrator (not inside) is perfect.
- Transfer to a larger bowl and add the salt, lemon juice and vinegar. Leave as is, or flavour as below.
- Will store in a sealed container in the fridge for at least a week, often longer.
For an onion & chive version
- Add a small handful chives, finely chopped (means the cream will only last for a few days) and 2 tsp of onion powder to the final product.
For a smoked paprika version
- Blend 3 tbsp smoked paprika, 1 tsp chipotle chili, 1 tsp garlic powder and 2 tsp onion powder in a high speed blender.
- Add as mall handful fresh coriander/cilantro (means the cream will only last for a few days) to the blender and blend for 10 seconds.