#Cashew cream sour cream mac#
In fact, I love cashew-based sauces and desserts so much that you’ll see them all over my blog- like for these Easy Vegan Scalloped Potatoes, Healthy Mac and Cheese, or this Vegan Spinach Artichoke Dip. However, I’ve found that cashews are the perfect neutral, creamy base for a number of vegan sauces and recipes. There are several base ingredients that you could use for making a sour cream substitute (and I have tried a few of them). I think I’ve finally found my perfect blend! And all from just six simple ingredients. I’ve spent a while perfecting this sour cream substitute, trying to make sure that each ingredient adds to the right flavor, texture, and consistency. Using just a few ingredients, you can whip up a 100% vegan sour cream that can be used in pretty much all the same ways you would use the dairy version. This dairy-free sour cream is simplicity at its finest. It’s a simple and delicious plant-based, gluten-free, dairy-free sour cream substitute!Ĭreamy, Tangy, Delicious Non-Dairy Sour Cream I love to hear what you think, or any changes you make.A thick and creamy vegan sour cream made with just six ingredients (that includes water and salt!) and a few minutes of your time. If you try this vegan sour cream recipe, please let me know! Leave a comment and rate it below. Or use this Sweet Cashew Cream recipe which uses dates to sweeten. Fruits: Make a sour cream fruit topping by adding maple syrup and dash of vanilla for a sweet, tangy dessert.For creaming: Try using it in stroganoff recipes or blend in your Vegan Mashed Potatoes.Dips: When making ranch or onion dip let this be your go to sour cream.Baking: Use in baking whenever sour cream is called for like this Sour Cream Banana Bundt Cake from VeganYumYum.Veggie Bowls: It’s perfect added to this Vegan Burrito Bowl or deconstructed Nacho Bowl.Tacos: Add a dollop to this Raw Taco Salad, Street Tacos, or Vegan Black Bean Tacos.Soup & Chili: Try adding a dollop on Cuban Black Bean Soup, Texas Three Bean Chili, Easy Vegetable Chili or Quinoa Chili Verde.So now to the good stuff! Use anywhere you would normally use sour cream. It’s compact, easy to clean, and works great! Serving Suggestions Recommended Equipment: I recommend using a high-speed blender or Nutri Bullet (affiliate link) for small jobs like this. For a faster soak, add them to hot water and let soak for 5 – 10 minutes (this is my preferred method).Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.But if you don’t have time to go through the process of soaking, you’ll be just fine if you don’t. Plus, it does help soften them up ensuring a creamy consistency. Soaking cashews will increase enzyme activity, offer greater absorption of the food’s nutrients by the body and help to increase digestibility. I know we snack on nuts without soaking, or eat them in our foods without going through this process, but it does have some advantages. It is recommended to soak the cashews before processing them. Mineral salt – just a pinch to bring out all the flavors.Apple cider vinegar – this also adds an acid flavor and is more potent than lemon.You can also use unsweetened, plain non-dairy milk if you prefer. Roasted cashews will yeild a deeper toasted flavor that is not characteristic of sour cream. Raw cashews – use only raw cashews for their neutral flavor.
It takes 10 minutes to make and will last up to 5 or 6 days in the refrigerator. In this recipe, raw cashews, lemon juice, apple cider vinegar, and salt are blended until creamy smooth. Serving Suggestions Ingredients You’ll Need
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