Cashew Sour Cream
- 7 oz raw cashews, soaked overnight or soaked for 1 to 2 hours in hot water
- 1 1⁄2 Tbsp natural plant-based (coconut or soy) yogurt
- 1⁄2 to 1 tsp salt (optional)
- Drain and rinse cashews and put them in a high-speed blender. Pour in 3⁄4 cup water and blend until cashews are very smooth (so no lumps or grains are left). If you need to add a bit more water, start with 1 tablespoon at a time. However, mixture should not be too watery. Add yogurt and blend briefly.
- Pour mixture into a clean glass container—a mason jar is ideal. Jar should be a bit bigger than amount of cream you have. Once you’ve poured in the cream, it must have some room to expand during fermentation.
- Cover jar with a piece of cheesecloth or muslin and secure it with a rubber band or some kitchen twine. Place jar on counter out of direct sunlight. Let it ferment for 6 to 24 hours. As it ferments, you should see small air pockets appear. This is absolutely normal. The amount of time it needs depends on the season. On a warm day it will be ready after 6 to 10 hours, but on a colder day it needs at least 12 hours. The taste should be pleasantly tangy and refreshing.
- When cashew sour cream is done, stir in up to 1 teaspoon of salt, if desired. Store in fridge with a lid on. The cream will keep for 4 to 5 days.
When you’re in a hurry, you can make a simple cashew sour cream instead of the cultured version. Combine drained soaked cashews, 3⁄4 cup water, the juice of K lemon, and K to 1 teaspoon salt in a high-speed blender and blend until completely smooth. This mixture keeps in the fridge for 4 to 5 days.
Try This Great Recipe!
Use some of this Cashew Sour Cream to create this vegan dessert dream, topped with ginger cream & praline.
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