Well, I am still shocked that a handful of nuts could be transformed into something like sour cream, but it really totally works!
I’m not a regular sour cream user. If you are, there is probably nothing that will replace it exactly. But not having tasted it in quite a while, I thought this cashew sour cream recipe came very close. And if you use it in a dish, a dip or a sauce, it does taste like sour cream.
Check out the Ranch Dip & Dressing using this cashew sour cream. Side by side on the table, they both tasted like the same dip.
What a great way to enjoy a dairy free ranch dressing that is very easy to make, tastes great and is made of all healthful ingredients.
Makes 2 cups
1¾ cups raw cashews
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
additional fresh lemon juice or vinegar to taste
½ teaspoon salt
¾ – 1 cup water
1. Place the cashews in a bowl and cover with water. Soak at least 8 hours or overnight. Drain the water and rinse well.
2. Transfer the cashews to a food processor or Vitamix. Add vinegar, lemon juice, and salt.
3. Puree for 1-2 minutes, until you have a thick paste. (Warning: I thought it smelled pretty bad as this point!) Scrape the sides of the processor and you may need to add a little of the water to make it blend, perhaps ¼ cup.
4. With the processor on, add additional water ¼ cup at a time. Puree until you have a rich and creamy product. Note: it can tend to thicken in the refrigerator.
Variation: Ranch Dip & Dressing
½ teaspoon dried dill weed
½ teaspoon dried parsley
½ teaspoon dried chives
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon fine sea salt
⅛ teaspoon finely cracked pepper
freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste
Wisk together the 2 ½ cups of cashew sour cream you just made with all the above ingredients. Serve with vegetables or as a dressing. Yummy.