Digest

Cashew ‘Sour’ Cream

If you haven't stumbled across this vegan sour cream thingie before, it's about time you try it! 

Ideally you should soak the cashew nuts for at least two hours, but sometimes I go with 30 minutes if I'm in a real hurry or if I'm impatient (which tends to be the case). 

Once you've tried making it you can also get creative and add different flavours to the base. The thicker you make it (i.e. the less liquids you use), the thicker and more cheese-like it will get. 

Soaking cashew nuts: at least 30 minutes + active preparation time: 5 minutes | 2 helpings

Ingredients

100 ml cashew nuts
100 ml water
1 lemon

INSTRUCTIONS

  1. Soak the cashew nuts in plenty of water for at least 2 hours
  2. Pour away the water from the soaked cashew nuts and place them in a blender. Squeeze the juice from one lemon and add it along with 100 ml water into the blender. Blend for 30 seconds. Then use a rubber spatula to push down the cream that is stuck on sides of the blender and blend for another 30 seconds until the cream is smooth and thick. The off-white mixture now resembles sour cream
  3. Pour it in a bowl and keep cool until you serve it. The ‘sour cream’ will thicken as it cools down – you’ll see quite a big change in consistency after keeping it in the fridge over night

Stephanie is the founder of Helpings and the creator of all recipes on this platform. Watch her TEDx talk, 'Holy Shit', about digestion on YouTube, organized at King's Collage London in 2016. Stephanie is on a mission to help people help themselves through good food, online courses and extraordinary products.

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