This vegan cashew ‘sour cream’ can be used anywhere traditional sour cream is used. Place a dollop on chili, baked potatoes, soup, and more. You can also use it in baking when called for.
Soak the cashew in 1 of 2 ways, then drain and rinse well.
In high-speed or personal blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water as needed to create desired consistency.
Sour cream is best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.
Makes about 1 1/4 cup.
Store: Will keep in the refrigerator for 5 – 6 days in an airtight container. Give a good stir before using.
Adding extra water will depend on how long you’ve soaked your nuts. The longer you soak, the more water they’ll absorb making for less extra liquids needed. Less water will result in a thicker sour cream while more water makes it thinner. If you feel you’ve put in too much liquids, add a few more cashews and blend until smooth. Keep in mind that refrigerating will also thicken your cream.
Equipment: I love and recommend the Nutri Bullet (<< affiliate link) for small jobs like this. It’s compact and works fantastic!
Find it online: https://simple-veganista.com/basic-cashew-sour-crea/