Cashew Sour Cream Base
This is a base that can stand alone or be additionally flavored for plain, herbed, or spicy/tangy cream cheese recipes.
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Ingredients
1 cup whole raw cashews
1 tsp apple cider vinegar
1½ tsp (8 ml) lemon juice
⅛ tsp sea salt
⅛ tsp pepper
⅛ tsp mustard
¼ cup water for blending (or more if needed)
150 grams whole raw cashews
1 tsp (5 ml) apple cider vinegar
1½ tsp (8 ml) lemon juice
⅛ tsp (0.625 ml) sea salt
⅛ tsp (0.625 ml) pepper
⅛ tsp (0.625 ml) mustard
60 ml water for blending (or more if needed)
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Instructions
- Place cashews in a cup or small bowl and cover with hot water.
- Let them soak for 20-30 minutes.
- Drain the cashews and wash off any loosened skin or dirt.
- Place them in a blender with the vinegar, lemon, sea salt, pepper, and mustard.
- Add in the ¼ cup water.
- Blend until very smooth, adding more water as required to purée the mixture.
- The resulting consistency should be thick and creamy (not chunky or watery).
Nutritional Info
Storage
Store in fridge for up to 5 days.
Notes
It was difficult to find a non-dairy substitute for a sour cream spread/dip. After some research, we came up with a cashew nut-base option where we ground the cashews with water to create a soft, smooth texture. We have created variations on our base "sour cream" recipe so that you can modify the seasonings for different occasions. See Related Recipes for seasoned variations: Plain Cashew Cream Cheese, Herbed Cashew Cream Cheese, and Spicy/Tangy Cashew Cream Cheese.
Related Recipes
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