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.

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4.8 from 15 votes

How to Make Cashew Sour Cream

A beautiful, fresh cashew sour cream that has a multitude of uses

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.

Video

Rate This Recipe
4.8 from 15 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James


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October 26th, 2018

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