Vegan Sour Cream
What’s up guys and gals?
Summer is a good time for some light, tasty and quick meals. The best summer recipes are foods that can be picked up by hand, smeared, rotated, and dipped. Lovely Mexico is a hot country. So, this is exactly the right cuisine to find these recipes. This Vegan Sour Cream, of course, will go well with lots of other dishes, yet it is most suitable with anything that’s Mexican. Nachos, Burritos, Tacos, Chimichengos :), and whatever you want. It is creamy, tangy, and really tastes like the real thing.
Mexican food is known to be spicy and even fiery hot. Depends on who you ask of course, but the hottest peppers, are in Mexico! Well, maybe other countries produce hotter peppers nowadays but don’t forget that Mexico brought us the infamous Tabasco. The role of sour cream in Mexican cuisine is to balance the intense spiciness of the food by its sourness and coolness of the sour cream. And our cashew cream here does it and big time. What’s more, it tastes delicious with everything you serve it with.
How to make vegan sour cream.
For this, we will need 2 key ingredients. Cashews, and vegan yogurt. The cashews will add more volume and texture reminiscent of cream, and vegan yogurt already has the smoothness and sourness of sour cream. To get the creamiest vegan sour cream we can, we will need to make sure to soak the cashews in boiling water for a minimum of 4 hours before we attend to the recipe. This will give us a very smooth texture like a cream without hard cashew grains.
How to soak cashews
The simplest thing in the world! First, make sure you buy cashews that are not roasted and unsalted. Take a durable glass container into which you can pour boiling water and store the desired amount of cashews. Boil water in a kettle or whatever you have. Put a cup of cashews inside the glass container, and pour boiling water into it in a way that will cover them. Leave to soak for 4 hours outside, or refrigerate overnight if you make the recipe the next day. When finally making this recipe, strain the cashews from their soaking water and add water only according to the amount required in the recipe.
Once you have soaked cashews ready to go, this recipe takes 5 minutes. Just throw inside your blender and blend to a completely smooth texture. As for storage, vegan sour cream doesn’t last long in the fridge. You have about 4-5 days to finish it before it is no longer edible. But I have a feeling it won’t be a problem at all.
Vegan Cashew Sour Cream
- Food processor or a blender
- Mason jar
- 1 Cup Cashew
- ½ Cup Water
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Organic apple cide vinegar
- ½ Tsp Sea salt
- 1 Tbsp. Nutritional yeast
- 100 gr Vegan yogurt
- Soak the cashews in boiling water for 4 hours or more.
- Strain the cashews from the water.
- Add all the ingredients except the vegan yogurt to a food processor and grind well to a smooth texture.
- Add the vegan yogurt and continue to blend for another minute.
- Transfer to a glass container with a lid and refrigerate for about an hour before use.
- Goes well with tacos, burritos, nachos, breakfasts, and more.