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| Black bean soup with "sour cream" and wild garlic flowers |
And since going gluten free, I haven't really had that.
Here's a recipe for a cashew based sour cream/plain yogurt. It doesn't have the exact taste of regular sour cream or yogurt- anyone who'd try to tell you that is just wrong- very few replacements taste exactly like the real deal (except the occasional gluten free items)- but what this does is fulfill the job. Creaminess, tanginess, smooth, cool, etc.
It works well in soups that need that sour cream or together with hot, spicy Indian food, to sooth the mouth after a burning bit of curry. It works in dips as well.
I haven't tried cooking with it, so I can't promise how that'll work.
And its completely free of any processed foods, whether soy, nutritional yeast, etc...
Yes, cashews are expensive, which is why you can make as little or as much of this at a time, just to suit your needs- if all you need is a dollop, a little bit goes a long way.
I'd like to experiment with this recipe further, trying to make it with cheaper nuts, etc... but for now, this is what it is.
And it's yummy.
Homemae Vegan Cashew Sour Cream or Yogurt Recipe
Ingredients1 1/2 cups soaked cashews (about 1 1/4 cups cashews unsoaked)
1/3-1/2 cup water
1-3 tablespoons lemon juice
1/2-1 teaspoon salt
1/4 teaspoon garlic powder
Instructions:
1. Soak the cashews in water overnight.
2. Pour off the water.
3. Blend the cashews in a food processor or blender.
4. Add water, 1/4 cup first, blending it until as smooth as possible, then adding more water and blending some more.
5. Add lemon juice, salt, and garlic powder.
6. Mix well.
Serve as you would sour cream.
Enjoy!
What are your favorite uses for sour cream? Or plain yogurt? Have you ever heard of cashew sour cream before? Does this look like a recipe you'd try?
Tags
condiments
corn free
dairy free
dairy products
GAPS
gluten free
grain free
paleo/primal
recipes
refined sugar free
soups
soy free
vegan
vegetarian
is the water you add to the pureed cashews the same water you used for soaking and then poured off? or do you dump the soaking water and add new water to the cashews after blending?
ReplyDeleteIts new water. Sorry for the confusion.
DeleteI had never heard of sour cream made with cashews. I don't avoid dairy but I don't mind substitutes either. There are recipes for yoghurt made with almonds so there is a good chance there is one for sour cream as well. I would try this recipe.
ReplyDeleteI use yoghurt instead of sour cream and sometimes instead of milk - on cooked oatmeal, in soup, on baked potatoes, on fresh fruit and in smoothies.
I just threw out an almost-full jar of soy mayo and will be looking at your mayo recipe as a replacement.
I look forward to your posts; there is always something interesting.
Thank you! I love those ideas for sour cream use!
DeleteAny recipe link for the almond yogurt?
Great recipe!
ReplyDeleteIs nutritional yeast processed?
I've heard mixed answers about that. Some say yes, some say no. I don't know. I'm experimenting to see if it gives me headaches or not, because I know it does with some people.
DeleteMy daughter is allergic to almonds and cashews. Substitute:
ReplyDeleteThis is great! I'm making tacos for tonight and I just finished the sour cream. You're right; it tastes nothing like sour cream, but it tastes so GOOD. Creamy and nutty and tangy...really can't wait to eat those tacos now! I think this would make for a fine veggie dip as well.
ReplyDeleteIt's like two and a half years later and I'm coming back to say that I still love this recipe. It's my favorite dairy free sour cream recipe. I always use it on tacos or nachos, and I've sent this recipe to all my friends.
ReplyDelete