Cashew sour cream is dairy-free and delicious
One of the staple condiments in our house is cashew sour cream. It truly is a dairyfree dream come true.
My recipe for cashew sour cream changes all the time, especially depending on what fresh ingredients I have on hand. Right now I love to make it with summer fresh herbs. In the spring I made it with chives because they were growing in my garden. When garlic scapes arrived at the Farmer’s Market I used those instead of garlic bulbs. If it’s the dead of winter and you still want to make cashew sour cream (which I do all the time), just use dried herbs and garlic. It will still taste delicious.
Since cashew sour cream has become a staple in our house, I usually serve it to our guests and they always love it. The common reaction is, “Mmmm, what is this?” And this is the reaction I get from dairy lovers and dairyfree lovers.
We serve our cashew sour cream with roasted vegetables, corn on the cob, baked potatoes or sweet potatoes, and so much more. Feel free to use this as a mayonnaise replacement too – on sandwiches, in salads, and in wraps. We’ve even been known to dip our pizza in cashew sour cream. The possibilities are endless.
To serve, try adding a sprinkle of freshly chopped herbs and drizzle with a teaspoon of extravirgin olive oil. Not only does the cashew sour cream taste delicious, it also looks gourmet and your guests will be tempted in to trying it out.
Cashew Sour Cream
1 ½ cups raw cashews 1 clove garlic 1 tablespoon vinegar
juice of half a lemon (about 2 tablespoons) ½ teaspoon sea salt freshly ground pepper taste)
2 tablespoons fresh basil, finely chopped
¼ cup onions
1. Soak cashews in water for 4-8 hours. Make sure cashews are covered by at least an inch of water to make room for expansion. Soak longer for a regular blender, mine is high speed so it can do almost anything I ask it to do. 2. Drain and rinse soaked cashews.
3. Place all ingredients, except the basil and green onions, in your blender. Blend until smooth and creamy.
4. Stir in basil and green onions. If you add basil/green onions to your blender, your cashew sour cream will have a green tint to it.
5. Serve immediately or refrigerate in a sealed container for up to three days. apple cider (to finely chopped green