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
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.
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.
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.