I know I know, I use the hell out of cashews but they are fabulous!  They make so many different kinds of dairy substitutes that are actually delicious and when you buy the cashews in bulk it is not any more pricer than buying the highly processed stuff at the store.

When they go on sale in the bulk department buy a ton and freeze them, then you will always have some on hand to make this wonderful sour cream or any of my other cashew based dishes like Cucumber Cashew Ranch,  Chick’n & Cashew Chow MeinTwice Baked Potatoes Mushroom Stroganoff (to be posted soon), Sour Cream Enchilada (to be posted soon), and the many dishes I make out of Sweet Cashew Cream mmm mmm mmm .

It is always BEST to soak your nuts to not only soften them but to get the most nutrients from them and to remove natures protective toxic layer.  Even if you only have 30 minutes to soak the nuts it will make a huge difference.  If I forget to soak overnight then I usually start soaking them right away when I am preparing my meal and by the end of making the food (30 mins to 1 hour) I can quickly blend the cashews into whatever I am making, in this case sour cream.  Rinse the nuts well with nice clean water and use filtered water to blend them with.

I LOVE Mexican food just like everyone else and you don’t notice it does not have cheese on it if you use this wonderful sour cream.  This sour cream can be frozen if you make too much.  A great way to freeze it is in an ice tray, pop out the frozen cubes of sour cream and put into a freezer safe container.  Then you can pull one or two out of the freezer the night before you are making something you want sour cream for.

Cashew Sour Cream

 

Cashew Sour Cream 

1 cup of Soaked Cashews
Filtered Water to just cover the cashews
1/2 teaspoon Lemon Juice (adjust to taste)
1/2 teaspoon Apple Cider Vinegar (ACV) (adjust to taste)
Pinch of Salt (optional)

Rinse your soaked nuts well and pour into a Vita-Mix, good blender, Magic Bullet or good food processor.  Add enough water to just barely cover the nuts, add the lemon juice,  ACV and the pinch of salt.  Blend until very creamy adding in more liquid of your choice as you go by tasting and getting to desired creaminess.  ENJOY!

 

Vegan Nachos

Vegan Sour Cream Enchiladas

 

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Cashew Sour Cream
Cashew Sour Cream
Cuisine American
Servings
Cuisine American
Servings
Cashew Sour Cream