If using a cultured yogurt for this recipe, then the cream should continue to culture overnight and become even more flavorful.Īnd that really is all that it takes. You can then either use the non-dairy sour cream immediately or store it in the fridge for later usage. Feel free to add more vinegar or lemon for more tang, or even a spoonful of mustard. Step 3: Taste the vegan sour cream and adjust the seasonings as wanted. Depending on your blender, this can take a few minutes. You’ll need to stop the machine occasionally to scrape down the sides. Step 2: Combine all the ingredients in a blender and blend until smooth and creamy. Once soaked, drain, and rinse the cashews. Alternatively, go for a quick soak, until soft, as mentioned above. Step 1: Begin by soaking the cashews either in cold water for 3-4 hours, or overnight. If ‘effortless’ is something you’re looking for, then you’ve found it! This recipe is so ridiculously simple to make and takes practically only a few minutes of ‘hands-on’ time. Alternatively, boil them for around 10 minutes on the stovetop. Method 2: The quick-soak process- Simply use very hot water instead of cold water and leave to soak for 30 minutes. Although, you can also leave them overnight if you want to prep them the evening before. As cashews are soft nuts anyway, this is all they need. Method 1: Soak the cashews in a few inches of cold water for 3-4 hours. There are two methods for soaking the cashews: By soaking the cashews, you can reduce the phytic acid content, increase enzyme activity, and make them easier to digest. Cashews contain levels of phytic acid – an anti-nutrient that impairs certain mineral absorption. You may also want to soak your cashews for reasons other than just how easily they blend. However, it helps to get a smooth, creamy blend.Īlso, while I find the cashew flavor muted anyway, by ‘quick soak’ boiling the cashews for 10-15 minutes, you’ll not only end up with super soft cashews to blend, but it also reduces some of their flavor. Technically, if you have a blender that is powerful enough, then you may not need to soak the nuts at all. This is something that can cause a lot of questions, so I thought I’d answer them here. It can even be used as a vegan crème Fraiche too! Plus, unlike many store-bought options, this recipe is ‘cleaner’ and contains no nasty additives, gums, or preservatives. When combining the rich and creamy cashews with a bit of yogurt and the acidity of the lemon juice, salt, and vinegar, you end up with a tart, tangy non-dairy sour cream, worthy of all your favorite recipes. In fact, I love cashew-based sauces and desserts so much that you’ll see them all over my blog- like for these Easy Vegan Scalloped Potatoes, Healthy Mac and Cheese, or this Vegan Spinach Artichoke Dip. However, I’ve found that cashews are the perfect neutral, creamy base for a number of vegan sauces and recipes. There are several base ingredients that you could use for making a sour cream substitute (and I have tried a few of them). I think I’ve finally found my perfect blend! And all from just six simple ingredients. I’ve spent a while perfecting this sour cream substitute, trying to make sure that each ingredient adds to the right flavor, texture, and consistency. Using just a few ingredients, you can whip up a 100% vegan sour cream that can be used in pretty much all the same ways you would use the dairy version. This dairy-free sour cream is simplicity at its finest. It’s a simple and delicious plant-based, gluten-free, dairy-free sour cream substitute!Ĭreamy, Tangy, Delicious Non-Dairy Sour Cream A thick and creamy vegan sour cream made with just six ingredients (that includes water and salt!) and a few minutes of your time.
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