How To Make Cashew Sour Cream Food

HOW TO MAKE CASHEW SOUR CREAM

Steps:

• Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
• Drain soaked cashews in a colander or sieve and rinse with cold water.
• Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
• Puree on max speed until completely smooth, 1-2 minutes.
• Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I'm looking for some extra tangy tang.
• Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it - score!

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Steps:

• Cover cashews with water and soak for a few hours, or overnight.
• Pour off all water, and place nuts in food processor.
• Add 1/4 cup cold water, salt, vinegar and lemon juice.
• Puree for 3-4 minutes or until completely smooth and creamy in consistency.
• Use in any recipe that calls for sour cream.
• Refrigerate in an airtight container for up to a week.

CASHEW SOUR CREAM

Steps:

• Soak cashews in water at least 6 hours prior to cooking, preferably overnight
• Drain and risne cashews and add to a high speed blender
• Add water, lime juice, and salt to the blender with the cashews
• Blend on high until a smooth mixture remains. You may need to stop blending and scrape the nuts down the walls of the blender periodically

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
• Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
• Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

CASHEW SOUR CREAM

Steps:

• Place cashews in a cup or small bowl and cover by about 1/2 inch with boiling water. Let soak 30 minutes.
• Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
• Blend until very smooth, adding more water as required to purée the mixture.
• Drain cashews and place in a blender with vinegar, lemon, salt and about 1/4 cup water.
• Blend until very smooth, adding more water as required to purée the mixture.