 |
I’m starting a new series on Thursdays. I thought it would be helpful to pull out some of the how-to information I’ve included in other posts so that you can find it more easily. Up first, vegan sour cream.
How to make vegan sour cream
Makes about 1-1/2 cups
1 C. (120 g) raw cashews
1 lemon
1 t. (2 g) sea salt
Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don’t have a high-speed blender, soak them overnight.
Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. (Use the tamper if you have a Vitamix.) The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.
Store covered in the refrigerator for up to five days.
{ 3 comments… read them below or add one }
Does anybody know if this can be done w/Hazelnuts? If not, I’ll try it. I’ve already made a “hazelnut “cream.”
It should work just fine, but I haven’t tried it. I would use raw hazelnuts, soak them, and try to rub off the skins if possible before blending. Keep us posted!
This is such a creative idea. To be honest, I miss sour cream A LOT… so this is such a helpful substitution. Thank you!!