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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

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5 from 3 votes
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