This contemporary Cashew Cream recipe is a great vegan substitute for sour cream. And is it easy, or what? Use it for topping soups or as a simple sauce for vegetables or grains. It’s also a great garnish for Southwestern-style tortilla specialties, as on the Black Bean Tostadas shown above. Photo by Hannah Kaminsky.
Cashew Cream (Vegan Sour Cream)
Makes about 1 cup
- 1 cup raw cashews
- 2 tbsp plain rice milk or other unsweetened nondairy milk
- 1 tbsp lemon juice, or to taste
- 1/2 tsp salt
- Place the cashews in a small, heatproof bowl and cover them with boiling water. Let stand for at least 30 minutes, or up to an hour.
- Drain and transfer to a food processor with the rice milk, lemon juice, and salt. Process until smoothly pureed, stopping to scrape the sides down as needed. Add a little more rice milk if you need to thin the consistency a bit.
- Transfer to a small serving bowl. Cover and refrigerate any unused portion. This will last for several days, refrigerated.
- Here are lots more recipes for simple sauces and such.