No-Soak Cashew Sour Cream

When I first went vegan, it always felt like there was something missing from my mex inspired dishes. I used to put plain greek yogurt on EVERYTHING.

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Since going plant-based, I have tested and tried different methods to make a creamy and sour-ish spread to add to my food.

What have I tried?
Anything from “veganaise” mixed with spices – which I think is really tasty but I try to avoid processed products like that – all the way to soaking nuts overnight – which I hated because I will never responsible enough to remember to do that.

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I use this cashew sour cream for tacos, tostadas, burrito bowls, salad dressing, etc!

That being said, I have created a no-soak fool-proof cashew sour cream that only requires 4 ingredients + some water! This sour cream is…

tangy
creamy
nutty
savory
bright

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No-Soak Cashew Sour Cream

Ingredients:

  • 1 cup cashews
  • 1/2 tsp salt
  • 1 lemon, juiced
  • 3/4 cup water
  • 1 tsp nutritional yeast
  • water for “cooking” cashews

Directions:

  1. In a small sauce pan, add cashews and enough water to cover them. Bring to boil, turn to medium and let simmer for 10 minutes.
  2. While the nuts are on the stove, prep & add all other ingredients in a food processor.
  3. Once the cashews’ time is up, strain it and run it under cold water for 1-2 minutes – you want to decrease the temperature so that it blends well with the other ingredients.
  4. In the food processor – with all ingredients (including cashews and 3/4 cup water), blend for 4-5 minutes.
  5. You want the consistency to be extremely creamy with almost 0 grainy texture. Add more water if you want a thinner texture. Add more lemon and/or salt for more flavor.

Wanna turn it into a salad dressing? Add 1 tbsp of oil & 1 tbsp of white balsamic vinegar! It tastes great with kale, spinach, bell peppers, & onions!

Tell Me:

Have you tried out the recipe? How did it go? Are you wanting to save this and make it later?

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No-Soak

 

 

 

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