It's the return of AtV Staple Recipes!
(To learn more about what an AtV Staple Recipe is just click here and read!)
Why is this recipe considered a staple?
Well, for starters it's an amazing base for a TON of wonderful dips and sauces you'll be seeing in the near future, and I'm pretty sure it'll find it's way into some soup recipes too. It also happens to be something I'm SO very proud of because it's versatile. This lovely Cashew "Sour Cream" can be used in just about everything - including sweets! I'll return tomorrow with a simple recipe for a very tasty Dill Dip using this fantastic cream...
But first, you'll need to start here:
Addicted to Veggies Sour Cream
Yields 2.5
cups total
Step 1.
Cashews and
Soaking
Soak 1 and 3/4 cups *dry Cashews overnight
(roughly 6 to 8 hours)
*Anytime you soak Cashews they will expand in size due to the water they
retain.
*After the Cashews have soaked they will amount to roughly 2 cups.
Drain the Cashews
from the soaking water and proceed to make your Sour Cream.
Step 2.
Making the Sour Cream base
Into your Food Processor combine the
following:
2 c Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider
Vinegar
1/2 tsp Salt
Puree all of the above for 2 minutes until you
have a thick and oily paste
Scrape the bottom and sides of your food
processor as some of the Cashew mixture may begin to collect.
Leave everything in your food processor and
move on to the next step.
Step 3.
Finishing the
Sour Cream
Pay special attention to the following Water directions and measurements
– this will ensure that you get the best quality and consistency.
This recipe calls for:
1 and 1/4 cup
Water Total
Have your water measured out and carefully
follow the directions below.
While your food processor is “On” proceed to
stream in:
1/4 cup of water
Puree for 1 minute
Proceed to add the rest of your water in 1/4
cup increments
Let your processor puree for 30 seconds in
between EACH 1/4 cup of water added
This means you will be adding 1/4 cup of water
5 times until you have added the total 1 and 1/4 cup of water that the recipe
calls for.
Your finished product will be a fairly thin
consistency, and it will need time to chill and set in the fridge for at least
an hour.
After your Sour Cream has chilled it will have
thickened into the perfect consistency.
Store Sour Cream in an air tight container and
it will last for up to three weeks in your fridge. You can also divide it in
small batches and it will keep for up to three months in your freezer.
xoxo,
Posts
looks delicious. i love everything cashew pretty much.
ReplyDeletedo you think cashew butter would work for this?
ReplyDeleteHi Kit!
ReplyDeleteUnfortunately cashew butter would not work for this. The soaked cashews are really important in order to obtain the fluffy/lightweight creaminess.
Thanks for the comment -
S
YU to the M.
ReplyDeleteI really hope you make a recipe book, gurl.
Aw shucks! Thanks chicky! ;)
ReplyDeleteS
Have you ever made this with a different kind of nut??
ReplyDeletesjschieb -
ReplyDeleteThe only other nut I would recommend using for this recipe is Almond - although I only/exclusively use Cashews.
If you decide to go this route then soak your Almonds overnight (for roughly 8 hours), and remove the skins. The skins come off easily after they've been soaked - just pinch the almonds between your finger and thumb.
Thanks for the comment! :)
~S
2 & 1/3 c Cashews -- is that measured before or after you soak them? Thanks!
ReplyDeleteThis measurement is after being soaked.
Delete@upik1 - that is the measurement for soaked cashews.
ReplyDeleteThanks so much for asking! :)
Hola, love your site and enthusiasm for veggies. Question... How long does the AvG Sour Cream last in the fridge?
ReplyDeleteI just made this and I can't believe how good it is!
ReplyDeleteOh my god I made this and added garlic, parsley, salt, pepper, nutritional yeast and 1 chipolte pepper. It is ABSOLUTELY AMAZING!!! Thank you thank you thank you <3
ReplyDeleteHi Sarafae, do you have a preference for using date paste or coconut nectar? Thank you so much!!!! Cant wait to try.
ReplyDeleteHi Cherin - so sorry for the delay in response. I don't have a serious preference, either would work for this recipe, however keep in mind that Dates are a much more mild sweetener, so when substituting nectar for Dates use sparingly until you've reached the desired sweetness. :)
DeleteCan I make this in a Vitamix? I no longer have a food processor that works :(
ReplyDeleteYes, you totally can! I actually prefer to make it in my Vitamix because it's much quicker. Just reduce the water by about 1/4 cup. Puree on high for about a minute and you'll be good to go!
DeleteThanks for the comment!
Do you need to add the water 1/4 cup at a time if making it in a High speed blender ( Vita Mix or Blendtec)
Deletejmaret - no, you definitely don't need to worry about that portion of the recipe. If you're using a vitamix blender then you can add all of the water at the same time. Thanks so much for the comment!
DeleteWhy do you soak enough cashews to make 8 cups when you only use 2 cups for the sour cream? Just wondering. It looks amazing
ReplyDeleteExcellent idea, thank you for sharing! Looking forward to making this.
ReplyDeleteI stumbled across your lemon meltaways and find I just keep coming back to poke around, while I await the shipment of raw almonds. Could you address (or direct me to where you have already addressed) your preference for cashews? I have been avoiding them, after reading that none of them are truly raw, due to steaming the skins off. Is this just a compromise that works for you? I certainly don't like rules but I have so far to go in being healthy, I like hearing of everyone's experience :)
ReplyDeleteHi Ember,
DeleteThanks for coming by, and for the comment!
To answer your question: It's tricky because it's true that all Cashews must be steamed in order to remove the toxic "double shell" that surrounds the Cashew. I've done my own research into the matter and while the steaming process does indicate that the Cashews undergo a certain level of heat, I've found the evidence to be inconclusive as to whether or not the actual Cashew Nut itself is penetrated by any amount of heat above 110-118 - since the heat is only administered to remove the shell - and it's my belief as well as my understanding that the heat/steaming stops there.
I personally choose to not be concerned with this process, since I eat first and foremost to feel good and to be healthy - and Cashews definitely contribute to that happening. ;)
I feel very comfortable purchasing my organic raw/unroasted Cashews and eating the holy heck out of them!
xo - S
YUMMMM! Thanks for the added info! :)
DeleteThere are farms out there that cold processes the nut by dehydrating the outter shell instead of steaming it. When it loses 5% of it's moisture content, they can crack the nut using an old fashioned method. These are truly raw, once they steam them they are no longer truly raw. You just need to make sure that they are cold processed/cracked before buying them.
DeleteWell woo hoo!! My very first raw Sunday meal was a hit with my husband and relied heavily on your fabulous sour cream recipe. I added ape date paste to some of the sour cream and used that to mix up a waldorf salad w/ organic apples, celery, and raisins. I kept the rest of the batch of sour cream to mix up the ranch dressing, which we used in a savoy cabbage leaf wrap for cukes, ribbons of carrots and grape tomatoes. Alongside was a batch of peanut butter hummus and your delicious oat groat and almond flour flat bread (my first time making that). I'm so pumped, and I thank you, Sarafae, for being so generous with your wonderful and achievable recipes!!
ReplyDeleteThank you SO much for this awesome comment and feedback, Linda!! I'm ridiculously elated that you and your hubby are enjoy the recipes together! This is exactly why I love doing what I do. :)
Deletexo,
S
such a creative recipe! Thanks for sharing :-)
ReplyDeleteWow! I just tried this tonight... OMG!YUM! Thanks for posting, I added onion to mine. DELISH!
ReplyDeleteI am planning on trying this, I have a question. Can I use a Vitamix for this or is a food processor required? Many thanks.
ReplyDelete