Cashew Cream

If you’re dairy intolerant or are trying to cut back on animal fats, cashew cream is an excellent substitute for dairy sour cream. It’s easy to make, tastes just like dairy sour cream, and can be used any way regular sour cream can be used. If you haven’t tried it, give it a try! It’s well worth a taste!

Below is a video where I demonstrate how to make cashew cream. The recipe is below the video.

Enjoy!
Judi

Cashew Cream
Makes ½ to 2/3 cup of a Sour Cream Substitute

½ cup raw cashews
1/3 cup filtered water
1/8 tsp salt, or to taste
1 Tbsp fresh lemon juice, or to taste

Place cashews in a small bowl with enough water to cover them. Cover and place them in the refrigerator and allow them to soak overnight. Drain.

Place soaked and drained cashews in a blender with water, and a small amount of salt (only a pinch or two). Blend well, about 1 minute, until mixture is smooth and creamy. Add lemon juice and blend briefly to combine. Taste and add more salt and/or lemon juice, if needed. The mixture should taste like regular sour cream.

Use as you would any sour cream. Store any leftover in a covered container in the refrigerator, and use within 2 days. If you need more cashew cream, the recipe can easily be doubled.

Note: If you want a thicker cream, simply use less water. Use more water if you want a thinner cream.

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