When I first started weaning dairy out of my life, sour cream was one of the first things to go. To be honest, I didn't really miss it. I know that is not the case for many people though. For me, in an effort to eat healthier, it just seemed easier to forgo many condiments because you don't really know what you are getting.
But as time as gone on and I have gained more experience with making healthier options, creating my own sauces, dips, and spreads has actually been a welcome change. My preference is to go easy on them though, as I still like to taste my food.
So in moderation, this cashew sour cream may be just the thing some of your favorite recipes have been missing. I find this to be a staple when we have Mexican inspired meals. So for that reason, I have also incorporated some spices to bring out that flavor. However, if you are looking for more of a traditional sour cream taste, feel free to leave out the spices.
This recipe makes about 1 1/4 cup.
1 cup raw cashews, soaked 4-6 hours
3/4 cup filtered water
1 tsp apple cider vinegar
1 Tbs fresh lemon juice
1/4 tsp ground cumin
1/8 tsp chipotle powder
1/8 tsp garlic powder
1/4 tsp sea salt
1. Soak cashews in a bowl of filtered water for 4-6 hours. Drain and rinse the cashews and place them in your high speed blender.
2. Add 1/2 cup of the water. Reserve the other 1/4 cup as you will want to gradually increase your water as you blend.
3. Add the remaining ingredients and blend until smooth.
4. As you blend, you can gradually add the remaining 1/4 cup of water if you want a thinner consistency.
5. Store the sour cream in an airtight container in your refrigerator for about 1 week.