How To Make Cashew Sour Cream

by Maggie on August 18, 2014

How to Make Cashew Sour Cream from She Let Them Eat Cake.Com #dairyfree

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One of the staples in our house is cashew sour cream. I make homemade cashew milk a couple of times a week so we always have cashew pulp in the fridge just waiting to be turned in to cashew sour cream. It truly is a dairy-free dream come true.

How to Make Cashew Sour Cream from She Let Them Eat Cake.Com 3

It was about a year in to my dairy-free adventures before I discovered cashew sour cream, thanks to Kelly from The Spunky Coconut. This stuff is heavenly, especially for those of you who in your dairy-filled days, enjoyed sour cream.

Since my discovery, I have made cashew sour cream many times.  Most times I make it a little different, depending on what fresh ingredients I have on hand. Recently I made it with summer fresh herbs and it was so delicious.  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 it, just use dried herbs.

Cashew sour cream is that flexible!

I take cashew sour cream to every potluck party I go to and people always love it. Dairy lovers and dairy-free lovers alike!

There are two ways we make cashew sour cream. I’ll outline both methods below.

How to make cashew sour cream from She Let Them Eat Cake.Com

Method 1 Homemade Cashew Sour Cream:

1 ½ cups raw cashews
1 clove garlic
1 tablespoon apple cider vinegar
juice of half a lemon (about 1-2 tablespoons)
½ teaspoon sea salt
freshly ground pepper (to taste)
2 tablespoons fresh herbs, finely chopped

1. Soak cashews in water for 4-8 hours (I do mine overnight). Make sure cashews are covered by at least an inch of water to make room for expansion.
2. Drain, rinse, and strain soaked cashews.
3. Place all ingredients, except the herbs, in your blender. Blend until smooth and creamy.
4. Stir in fresh herbs. If you add herbs 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 3 days.

Method 2 Homemade Cashew Sour Cream:

This is how we make our cashew sour cream most of the time. I do it this way simply because I make cashew milk 3 times a week so I always have cashew pulp in my fridge. If you haven’t made your own nut milks before, click here for my recipe.

1 ½ cups cashew pulp (leftover from making cashew milk)
1 clove garlic, finely chopped
1 tablespoon apple cider vinegar
juice of half a lemon (about 1-2 tablespoons)
½ teaspoon sea salt
freshly ground pepper (to taste)
2 tablespoons fresh herbs, finely chopped

1. Place all ingredients in a small bowl and stir to combine.  I like to mash the garlic with a fork to get the juices flowing.
2. Serve immediately or refrigerate in a sealed container for up to 3 days.

Notes:

  • Use whatever fresh herbs suit your fancy. I always add parsley to ours, and since basil is currently blooming everywhere, I’ve been adding fresh basil too. The taste is out of this world.
  • Serve your cashew sour cream with: roasted veggies, corn on the cob, baked potatoes or sweet potatoes, and more. The possibilities are endless.
  • Feel free to use this as a mayo replacement too – on sandwiches, in salads, and in wraps.
  • To serve, try adding a sprinkle of freshly chopped herbs and drizzle with a teaspoon of extra-virgin olive oil.

If you’re new to dairy-free living, make sure you check out Go Dairy Free. An AMAZING online resource with reviews, recipes, and more.

Here are some links to more recipes featuring cashew sour cream and the savory use of cashews. The possibilities really are endless!

 

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Blueberry Lemon Muffins with Cinnamon Crumble Topping from She Let Them Eat Cake

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I’m totally inspired by berries this year. I realized last year that I had way too few berry recipes on my blog. Thus, I went to work remedying the situation, first by writing my eBook Berrylicious 25 New Mouth-Watering Recipes for Enjoying the Summer’s Healthiest Fruits and second by adding some berry recipes to the blog.

Our wild blueberry farmer showed up at the Farmer’s Market a couple of weeks ago. Naturally I had to buy a big ol’ basket of blueberry gold. Then I realized that I didn’t have my very own lemon blueberry muffin recipe on my blog (just Ricki Heller’s yummy recipe) so that needed to be taken care of too.

Voila, these delightful muffins were born. They’re just as good on day two – which to me is always a good sign when it comes to muffins. The cinnamon crumble topping is optional but highly recommended. These are sweet, even after I cut back on the sugar in the recipe development!

Blueberry Lemon Muffins from She Let Them Eat Cake #gfree #vegan

Blueberry Lemon Muffins with Cinnamon Crumble Topping

For the Cinnamon Crumble Topping:
• ¼ cup coconut sugar
• ½ cup certified gluten-free oats
• 1 teaspoon cinnamon
• pinch of sea salt
• ¼ cup cold coconut oil, cubed

For the Muffins:
• 1 ¼ cups certified gluten-free oat flour
• ½ cup tapioca flour
• ¼ cup coconut sugar
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 1 tablespoon psyllium seed husks
• 1 tablespoon lemon zest
• 1/3 cup coconut oil, liquefied
• 1/3 cup dairy-free milk
• 1 teaspoon vanilla
• 1 tablespoon ground chia mixed with ¼ cup warm water
• 1 to 1 & 1/2 cups blueberries (depending on preference)

Instructions
To make the topping:
1. In a small mixing bowl, stir together the sugar, oats, cinnamon, and salt. Add the coconut oil and, using a fork, cut in the oil until the mixture resembles coarse crumbs. Set aside.

To make the muffins:
1. Preheat oven to 350 degrees. Line a muffin pan with paper liners, or grease well.
2. In a large mixing bowl, stir together the oat flour, tapioca flour, sugar, baking powder, salt, psyllium seeds husks, and lemon zest. In a small bowl, whisk together the oil, dairy-free milk, and chia-water mixture until well combined.
3. Pour the wet ingredients into the dry ingredients and stir together until just combined.
4. Gently fold in the blueberries.
5. Divide the batter between the twelve muffin cups (I used my medium cookie scoop with heaping portions).
6. Sprinkle each muffin generously with the crumble topping. Use a spoon (or your fingers) to press the topping into each muffin.
7. Bake the muffins for 22-24 minutes until cooked through and golden. Allow to cool at least 10 minutes before removing from the pan.
8.  Move to a wire cooling rack and let cool completely.

Yield: 9-12 muffins depending on size.

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