Vegan sour cream / cashew sour cream
The plant based sour cream substitute tastes so heavenly creamy and delicious. It is versatile to use – whether for cake creams, desserts, sauces, as a dip, spread, with main dishes or soups. With this recipe, you can make the cashew sour cream in just a few minutes. For this you need a few common ingredients.
Servings 430 g
Ingredients
- 200 g cashews** raw (unroasted, unsalted)
- 140 ml water
- 2 tbsp lemon juice or to taste
- 2 tbsp apple cider vinegar light or to taste
- 1/2 tsp salt or to taste
to soak the cashews
- water
Instructions
- Soak cashews in plenty of cold water for about 8 - 12 hours or boiling water for about 1 hour.
- Pour away the soaking water and rinse the cashews in a sieve under running water.
- Put the cashews in a blender, add water (you can use a little less water at first and adjust the consistency later), lemon juice, apple cider vinegar and salt and blend until creamy and smooth, about 3 - 5 minutes (depending on how powerful your blender is).
- Taste the vegan sour cream, if necessary, with lemon juice and apple cider vinegar and transfer it to a screw jar.
Notes
- In the refrigerator, the vegan sour cream becomes thicker. You can then dilute it with a little water or plant milk.
- Adjust the amount of vinegar, lemon juice and salt to taste.
- Note the detailed tips and tricks for making the vegan sour cream at the top of the post.