How To Make Cashew Sour Cream

by Maggie on August 18, 2014

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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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{ 2 comments… read them below or add one }

Carol August 18, 2014 at 3:18 pm

I must try this, especially when there’s two methods to choose from! :)

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Cara August 18, 2014 at 5:49 pm

We’re having tacos this week – I think this will have to be on the menu too!

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