![]() ![]() I swirled a large dollop of it into my Mexican Bean Soup (recipe on page 298 in Go Dairy Free) and used it for the creamy filling in my Guacamole Enchiladas (recipe on page 334 in Go Dairy Free). So I decided to enjoy it in some classic Mexican-American dishes. But when I searched online to find traditional dishes served in Mexico for the occasion, I discovered that Cinco de Mayo as we know it is a U.S. I thought it would be fun to share this vegan cashew sour cream recipe just before Cinco de Mayo, and wanted to show how wonderful it is in an “authentic” recipe. Vegan Cashew Sour Cream that Tops Other Dairy Alternatives It’s a great dairy alternative to use in both sweet and savory recipes, and EVERYONE loves it! If you do plan to freeze your sour cream, I recommend freezing it in 2-6 portions so that you can thaw smaller amounts at a time when needed.This dairy-free and vegan cashew sour cream is a beloved sample recipe from my flagship book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. This homemade vegan cashew sour cream can be stored in a sealed jar in the fridge for a week.Īlternatively, you can freeze it for up to a month. It can add richness to cakes and muffins and makes for a rich and tangy topping for chilis and burrito bowls.īelow I'll share some of my favorite meals to top with sour cream as well as some recipes that use sour cream. Sour cream is a delicious, versatile condiment that can be included in both sweet and savory recipes. Nuts, such as the cashews in this recipe, are nutrient dense and are a great source of healthy fats.Ĭashews are highly caloric, so people who are concerned about their weight will want to eat sour cream in moderation. Sour cream in moderation is perfectly healthy. Dairy Sour Cream SubstitutesĪll of these dairy-free substitutions can be blended with lemon juice, apple cider vinegar and salt (plus water to thin if needed) to produce a creamy, tangy sour cream substitute. Some of these substitutions are thick and creamy and closely mimic sour cream, while others are thinner and more runny and can only be substituted for dressing and sauces. There are quite a few dairy and non-dairy substitutes for sour cream, which can come in handy when you're in a pinch or forgot to get sour cream from the store.Īll of these options work best in different cooking and baking scenarios. Then carefully drain and rinse the cashews before using. If you are really pressed for time, you can boil the cashews for 15 minutes. Allow the cashews to soak for 30 minutes to 1 hour. If you don't have 8 hours, you can bring a pot of water to a boil, pour in the cashews, turn off the heat and cover the pot. After 8 hours you can drain, rinse and use the cashews. Place the cashews in the fridge to soak overnight or for 8 hours. Overnight MethodĨ hours before you plan to make your cashew sour cream, place 1 cup of cashews into a bowl and cover them with room temperature water. To make the sour cream, you need to start by soaking your cashews. Step 5: Chill and serve! 3 Ways to Soak Cashews Step 4: Taste and add more salt for saltiness or lemon juice and apple cider vinegar for tanginess. Step 3: Add in the remaining ingredients, starting with just ¼ teaspoon of salt, and blend until smooth. Step 2: After your cashews have soaked, drain and rinse them and place them in a blender. There are three ways to do this - using the overnight method, hot water method, or boiling method (see below!). ![]() Step 1: To make the vegan cashew sour cream, start by soaking 1 cup of cashews. Today I'm showing you how to make your own homemade vegan sour cream using just 5 simple ingredients, all of which you probably already have in your pantry.
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