I like to store the cashew sour cream in squeeze bottles, so it’s easy to drizzle onto just about anything! I usually refrigerate one bottle and then freeze the others. When your refrigerated bottle runs out, you can quick thaw a frozen bottle by partially submerging the bottle in a large drinking glass filled with hot water. Shake the bottle well after about 15-20 minutes to combine any of the “cream” that may have separated during freezing. You may also need to add a teaspoon or two of water to thin it down before shaking, as the sour cream thickens up a bit after being in the freezer.
Cashew Sour Cream (Non-dairy)
A non-dairy sour cream replacement that tastes just like the original.
- 1 1/2 cup raw cashews (Cover with water and let soak overnight)
- 3/4 cup unsweetened almond milk, or other plant-based milk. (Add a little more or less, depending on how thick you want it.)
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon mellow white miso paste (optional, but adds a complex, almost cheese-like taste)
1. Drain and rinse the cashews that were soaking in water overnight.
2. Pour the drained cashews, almond milk, lemon juice, vinegar, salt and miso into a high speed blender and blend for several minutes until completely smooth. (If the mixture seems too thick to blend, add a bit more almond milk.)
3. Pour thick sour cream into a bowl for scooping onto your favorite dishes, or pour thinner sour cream into a squeeze bottle to drizzle over everything. Refrigerate sour cream for up to 3 weeks, or freeze for up to 3 months.
NOTE: A low speed blender will work adequately for this recipe, but a high speed blender will yield smoother results.
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com
Recipe adapted from: http://rouxbe.com/recipes/4859-cashew-sour-cream