Pete and I have become slightly addicted to cashew sour cream.
I always go to Kelly at The Spunky Coconut for her recipe which she uses on pizza and other delightful dishes. I tweak her recipe a little bit based on the ingredients we have in the house. It’s such a great recipe and I strongly suggest you try it for yourself.
It always takes me a while to try something new like this. It sits in my head for a few weeks (right now making my own sprouts is sitting in there) as I contemplate it. Finally I bit the bullet and tried it.
Cashew sour cream rocks! And it’s really easy to make as long as you plan ahead enough to soak your cashews – though I have read that if you have a really good blender (like a Vitamix) or food processor, you don’t need to soak your nuts first.
Alas, I have an 10 year old food processor that isn’t up for that challenge so I soak my cashews overnight (easy though). Then all I have to do is throw the cashews and some other ingredients in the food processor and blend away.
Last week I found a recipe for Raspberry Sour Cream Cupcakes (OMG) and I really wanted to try to gluten-free and dairy-free them. So I came up with a recipe for sweet cashew cream using Kelly’s recipe as my starting point (yay Kelly!).
It is a delightful little dairy-free treat that works wonders as a sour cream substitute in baked goods. But this recipe would also be great with pancakes, waffles, or mixed in with some homemade granola.
Sweet Cashew Cream
The recipe for the cupcakes will come later! Right now they’re more like a sweet muffin so I’m working on that angle instead. Stay tuned!
1 1/2 cups raw cashews (soaked)
3-4 tbsp fresh lemon juice
1/4 cup water
4 tbsp real maple syrup (or agave or honey)
Place the cashews in a bowl. Cover with water and soak overnight (or at least 6-8 hours). I always cover mine with a lid while they’re soaking.
Once the cashews have soaked, drain and rinse cashews well, then place in a food processor with the remaining ingredients and blend until smooth. I usually walk away and let the ingredients blend for 3-5 minutes, stopping once or twice to wipe the sides.
Voila! You have sweet cashew cream. The possibilities are endless.
I also used some of the sweet cashew cream in the frosting for the cupcakes. It was so good. I used my usual recipe for frosting.
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free
And this recipe is also linked to Blogger Secret Ingredient