A super simple basic recipe to make a sour cream made with cashew nuts. I use it just exactly like a sour cream; in soups, a creamy dressing or in a pasta sauce.
The cream is easy to make and very useful. The easiest way is to make is in a high speed blender, but it also works in a regular household mixer combined with a hand blender.
If you of any reason can’t manage to finish the cream in time, just mix it with some fresh herbs (such as dille, cilantro, parsley, garlic, etc.) and spread it thinly on a baking parchment. Bake the cream in the oven (90°C) until everything is dry. Eat it as biscuits, crumble it over a salad or pulverize it and use it as breadcrumbs.
If you skip the salt and white wine vinegar and instead add some maple syrup, some deodorized coconut oil and grounded vanilla to it, you will have a delicious custard to enjoy with your the next rhubarb pie.
You can also replace the cashew nuts with the pine nuts (no soaking needed) or creamy unsalted macadamia nuts. It will be good either way.
Let’s get to work!
Sour cream made with cashew nuts
2 dl / 135 grams / 4.75 oz raw cashews, soaked
1.5 dl / 150 grams of cold water (possibly more)
1 good pinch of sea salt
2 tsp / 12 grams / 0.60 oz white wine vinegar (possibly more)
How do I do it?
1. Soak the cashew nuts in cold water for about 4 hours. Strain the nuts and rinse them.
2. Add water, white wine vinegar and salt to a blender. Pour in the soaked cashews on top. By doing it in this order, the knifes can spin better.
3. Blend until you have a smooth cream. If you use a regular household blender, you may need to pour over the cream in a high mixing bowl and run the hand blender to get it completely even. Add any more water if the cream is too thick or the knives have difficulties to spin. If needed add a few extra drips of white vinegar to balance the sweetened of the nuts.
Store the cream in a glass jar with lid on in the refrigerator, it lasts about 5 days.
This recipe is free from gluten, lactose, soy and sugar.