Sunday, April 17, 2011

Cashew Sour Cream

Baked Potato topped with Cashew Cream
If you like dairy sour cream there is no need to buy it anymore. Customers asked for this recipe often and months later told me they never buy dairy sour cream because they so prefer the rich taste and consistency of Cashew Sour Cream.
Easy and quick to create.
Make a double of this recipe and freeze a container for later use.

Yields a little over a 8 ounces:

Soak 1 Cup RAW Cashews in 1 +1/2 C Water for 4+ hours. Or overnight refrigerated.
Drain ,rinse and place in food processor with S blade or Vitamix Blender.
Add 2 tsp Apple Cider Vinegar, 1 1/2 tsp salt, 1 tbsp Lemon Juice
While blending add a tbsp of Safflower or your fav oil slowly.
Stop, test spoon taste for desired flavor/salt.
Viscosity: should stick to the spoon and not run from it.
Blend to smooth adding a little water by tsp just until it begins to shine.
Use at once or allow to sit in a sealed container refrigerated overnight.
Allowing it to sit a day intensifies the sourness/ thickness.
Add a little more oil or water if needed as time goes by.
Safely served for up to 7-10 days kept refrigerated.

TIPS: Add fresh herbs,Paprika, Tomato Powder or Red Pepper powder to achieve
a specialty Cashew Sour Cream.
Similar to our Cashew Ricotta recipe: Replace the Apple Cider Vinegar
with 1 TBSP Lemon Juice. Process less for Cashew Ricotta, less liquid.
Add Italian Herbs or Oregano to your Cashew Ricotta for Lasagna/ Moussaka.
Be creative with your flavoring and herb combinations.

The low down on Cashew Nutrition here:

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