This past summer a friend introduced me to this recipe and I immediately fell in love: it has been a staple in my house ever since. Those cutting back on their dairy intake will find a special affinity to this recipe as well.
Lucky for us, Tanzania is one of the largest producers of the cashew nut in Africa. They can be purchased locally everywhere and conveniently from the comfort of your vehicle on your commute home.
Rich and tangy, cashew sour cream is astoundingly versatile, making the perfect compliment to chili or nachos, topping a baked potato or taco, or used to cream up a soup or salad dressing. It will basically substitute for most places you use sour cream, crème fraîche or yogurt.
Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin. If you only have a few hours then start your soak with hot water.
Yield: 3/4 cup
1 cup raw cashews, soaked
1/2-3/4 cup water, as needed
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4-1/2 teaspoon fine grain sea salt, to taste
1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time
2. Drain and rinse the cashews and place in the blender (hand blender will work if your container is deep and narrow).
3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Once it’s super smooth, it’s ready! Transfer into a small container. * The cream will thicken up as it sits.
*I like to use a squeeze bottle (like ketchup or mustard bottles) for storage and easy access in the fridge.
Recipe adapted from Oh She Glows