Cashew Cream (Vegan Sour Cream)
One of the things I miss when we eat at Mexican restaurants is none other than the super unhealthy sour cream on the side. I really like it on nachos, tacos, tostada salads and more. Every now and then I will sneak a taste of it, knowing that it is not good for me (in more ways than one).
Sometimes, we will eat out last minute, and I just wish I knew ahead of time so that I could sneak in some of my cashew cream to use instead of a dollup of the bad stuff.
My husband does not like sour cream. He will eat it in stuff, but he can't stand it by itself or on anything. When I made this for the very first time, I begged him to taste it. He obliged. After giving him puppy dog eyes and a pouty-lip he said, "Only cause I love you!" He tasted it and hated it! Wait... keep reading. Just cause he hated it doesn't mean you should leave this blog post and not continue down to the recipe! He hated it and that is a good thing... that means that I made it the right way. He hates sour cream. Therefore, it's only natural he would hate Cashew Cream, right?
This is one of my dad's favorite recipes that I make him. He will put it on anything!
This recipe is super duper easy and tasty on all kinds of foods. It should only take about 5 minutes, or less, to make.
2 cups raw cashews
1 1/2 cup filtered water
2 TB apple cider vinegar
1 1/4 tsp sea salt (or more ... to taste)
(makes about 2 2/3 cups)
Or you can cut the recipe in half
1 cups raw cashews
3/4 cup filtered water
1 TB apple cider vinegar
3/4 tsp sea salt (or more ... to taste)
(makes about 1 1/3 cups)
Directions: (sorry no pictures of the directions this time... trust me, it is really easy)
1) Place raw cashews in container, cover with filtered water (enough water to cover all of them) and let sit at least 1 hour. If you don't have patience to wait an hour, you can skip this step, however it just is better after soaking the cashews. Drain water before using cashews in the rest of the recipe.
2) Place the soaked cashews in your Vitamix (or other blender) along with filtered water and blend until smooth and creamy.
3) Once completely blended, add in the apple cider vinegar and sea salt and blend for 15-30 seconds.
4) Taste to see if you need more apple cider vinegar or salt. You can also add more water if you want it to be thinner (which sometimes is nice depending on what you are using it for ie: drizzled on tacos, enchiladas etc).
5) Pour into air tight container and keep stored in the fridge - that's it!
Note: it may firm up a bit in the fridge, if you want it thinner, add a tad bit of cool water and stir or shake. Or, you can take out what you need and then add water in a small dish before using.
You might say that, while my hubby doesn't approve of eating this particualy recipe, he does approve of the fact that it is a healthy version of the stuff we all grew up on.