Cashew Sour Cream
🤎 CASHEW SOUR CREAM 🤎
I stumbled across this recipe last week and it is so delicious 😋
I have already made two batches this week hehe!! My little ones love it too ❤️
1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tbsp fresh lemon juice
2 tsp apple cider vinegar
Scant 1/2 teaspoon fine sea salt
🔸 I also added 2 tbsp of nutritional yeast flakes for extra protein, vitamins, minerals and antioxidants.
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
Recipe source: https://ohsheglows.com/2016/03/13/cashew-sour-cream/ 😍