Vegan sour cream without cashews how to#
Vegan sour cream without cashews free#

If you don’t have a blender, you can place your cashews in a spice grinder. This process can also add a tangy flavor. Soaking your cashews before blending them will help ensure that they are silky smooth. You should run the ingredients in the food processor for at least 5 minutes, scraping the sides as needed. But if you do not have one, you can use a food processor. The best way to make cashew sour cream is to use a high-speed blender. Plus, they have a nice creamy texture that works well in sour cream. They are a great source of essential minerals.

Vegan sour cream without cashews free#

CashewsĬashews are an excellent vegan sour cream alternative because they are oil free, dairy free and gluten free.

These companies include Kite Hill and Tofutti.

Luckily, there are a few companies that you can trust to provide you with a great product without having to spend a lot of money. They can be very good, however they can also be very expensive. Store in an airtight container in the fridge for 5-7 days.There are many different products that you can purchase as a vegan sour cream alternative.If you don’t have apple cider vinegar you can use coconut vinegar or lemon juice.Depending on the blender, this process can take 1-4 minutes.Blend until creamy and you don’t feel any grit when you rub it between your fingers.In a high-powered blender combine the cashews, water, apple cider vinegar, onion powder, and salt.The purpose of soaking the cashews is to remove some of the phytic acid (which will help with digestion) and to soften them so they will blend into a smooth cream.After soaking the cashews, drain and rinse.Never stiffle creativity! You never know were it might present itself.

Vegan sour cream without cashews how to#

My grandfather taught us both to make pens on a lathe and it was long after that were we took lessons on how to create bowls. Oh, I must share… see the wooden bowl in the photos? My husband, Bob, turned out that bowl on our lathe. I hope you enjoy this simple yet delicious recipe. You can substitute cashews for the almonds, but the soak time will be a bit longer and you will need to remove their skins after soaking. The best way to test the texture is to rub a bit of the mixture between your thumb and forefinger. If the mixture starts to get too warm during the blending process, turn the unit off and let things cool down before proceeding. If you own a lower end model, it may take a tad bit longer to blend. You will want to use a high-powered blender to create that ultimate sour cream texture. The ingredients are simple and so is the technique but there is one key bit of info that we must talk about. A deficiency of copper in the body may result in osteoporosis, irregular heartbeats, and anemia. And did you know that cashews are rich in copper, which helps in the metabolism of iron, aids in the formation of red blood cells, and helps in keeping the bones and immune system healthy? It is also vital for the nervous and skeletal system of the body. They also have a very neutral flavor which is the perfect foundation to add a few more ingredients to make this taste much like real cream cheese. So what makes this “sour cream” so special? Cashews! Once soaked, the cashews blend into the creamiest texture. I will be honest, I held my breath, crossed my fingers and even crossed my toes… She dipped the spoon into the bowl, raised it to her lips, they parted… the spoon went in… the spoon came out… she raised her eyebrows… she smiled! she LIKED it, she really liked it! Shew! My sis can be a tough sell so after receiving her stamp of approval, I had an extra bounce in my step for the rest of the day. The other day while she was visiting, I asked her to give this a try. My sister LOVES sour cream and that might even be putting it mildly. If you are aiming to eat a high raw diet and/or don’t eat dairy products… this is a perfect replacement.