Monday, December 20, 2010

AtV Staple Recipe: Raw Vegan Sour Cream

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,

58 comments:

  1. looks delicious. i love everything cashew pretty much.

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  2. do you think cashew butter would work for this?

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  3. Hi Kit!
    Unfortunately 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

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  4. YU to the M.

    I really hope you make a recipe book, gurl.

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  5. Have you ever made this with a different kind of nut??

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  6. sjschieb -
    The 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

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  7. 2 & 1/3 c Cashews -- is that measured before or after you soak them? Thanks!

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  8. @upik1 - that is the measurement for soaked cashews.
    Thanks so much for asking! :)

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  9. Hola, love your site and enthusiasm for veggies. Question... How long does the AvG Sour Cream last in the fridge?

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  10. I just made this and I can't believe how good it is!

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  11. Oh 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

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  12. Hi Sarafae, do you have a preference for using date paste or coconut nectar? Thank you so much!!!! Cant wait to try.

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    1. Hi 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. :)

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  13. Can I make this in a Vitamix? I no longer have a food processor that works :(

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    1. Yes, 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!
      Thanks for the comment!

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    2. 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)

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    3. jmaret - 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!

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  14. Why do you soak enough cashews to make 8 cups when you only use 2 cups for the sour cream? Just wondering. It looks amazing

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    1. I'm fairly certain that is a typo. 1¾ cups raw cashews will swell up to about 2 cups, not 8.

      ~JLA

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    2. Joanne - I've corrected the measurements. I seem to be having a little coding issue with blogger. You should now see the proper measurements in the recipe. Also, thank you for weighing in JLA. :)

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  15. Excellent idea, thank you for sharing! Looking forward to making this.

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  16. I 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 :)

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    1. Hi Ember,
      Thanks 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

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    2. YUMMMM! Thanks for the added info! :)

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    3. There 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.

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  17. Well 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!!

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    1. Thank 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. :)
      xo,
      S

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  18. such a creative recipe! Thanks for sharing :-)

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  19. Wow! I just tried this tonight... OMG!YUM! Thanks for posting, I added onion to mine. DELISH!

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  20. I am planning on trying this, I have a question. Can I use a Vitamix for this or is a food processor required? Many thanks.

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  21. Melissa Lynn ManganMay 31, 2012 at 2:03 PM

    Hello! Love the site! Here's my question...can I use dry roasted nuts for this recipe? I've just gone raw, and I'm trying to sensibly use some of the leftover bits. If they can be used, do they have to be soaked for the same amount of time? Thanks!

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  22. Melissa, I'll chime in here for the author. I've been using raw cashews for over 25 years and I'm 100% certain you CANNOT substitute roasted cashews in the recipe.

    I actually rarely share a recipe because I got tired of people saying the recipe didn't work. Invariably, they didn't follow the instructions! When giving cooking classes, I implore people to ALWAYS follow the recipe EXACTLY the first time. If you want to get creative after that, be my guest.

    Best wishes, JLA

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    1. Thank you for the comment Melissa,
      JLA is correct. I wouldn't recommend using roasted nuts for this recipe until you've made it in it's original form first. since I have no experience using roasted nuts I'm fairly sure that the outcome would not only taste different but you wouldn't have as rich or creamy a consistency.
      -S

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  23. I just made this for the first time and it turned out PERFECT!
    I followed the directions exactly and it looks just like the picture and tastes terrific. I have a smaller, older Cuisinart and even with a dull blade it came out good (just had to add a few min of blending!
    It's good enough to eat on it's own, or even tweak it by adding garlic, chives etc...and I can't wait to try using it in some of the recipes you have here ("Watermelon Ice cream"). THANK YOU!

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    1. Awesome! I'm so glad it worked for you, Rachel. Thanks so much for this comment!
      xo-S

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  24. Do you reveal your shopping sources for cashews? I made this sour cream last night. Tastes great, but yours appears to be so much whiter!!

    Thanks for being the bomb!

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    1. I buy all of my nuts at my local Natural Foods store.

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  25. Can I soak the nuts longer? I work and was going to put them in water at 8: 00 the night befor, and make it after work around 6:00

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    1. Thanks for the comment, Robin. Yes, you can soak the nuts up to 10 to 12 hours - but I wouldn't recommend any longer.
      -S

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    2. you could either just soak them overnite, then drain them, put in a jar in fridge.....or just put them in to soak before you leave for work, then make the stuff when you arrive home. simple.

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  26. Thanks so much for sharing! The power of your blog is awesome;) I've been trying to veganize an old recipe and this recipe mixed with some tofu replaced cream of chicken soup and sour cream - perfect mouthfeel! Yeah:)

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  27. Amazing. Have been trying for ages to find a soy-free vegan sour cream recipe, and here it is! You are my hero. :-)

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  28. Yes, but does it taste like sour cream? Or is it just a texture thing? Hrm.

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  29. I tried making this tonight and then using it for your ranch recipe. It tasted okay, but I couldn't get over the texture. It's almost a gritty texture. I've been begging my husband for a vitamix since we had to go dairy free for my daughter (almost had him convinced until we found out we are pregnant with #3 and need to buy a minivan). How do you all get it smooth enough using a food processor?

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  30. I visited your blog some time ago and pinned Coconut lemon meltaways.. Today I came back.i dont remember how.. but now i stucked here, cashews are soaking now and I will be blending AtS Sour cream (yey it can last long in the fridge!)... You now I am just Pinning, pinning and pinning... im now rawfoodist but i like such stuff and as much green food in my routine as i can eat... Im in a problem, you blog is amazing! :)

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  31. I would like to thank you do much for this recipe, it is delicious and so easy to make. I made it in my magic bullet and it took no time at all, thank you again!

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  32. i'm making this for the 1st time today. i'm using my vitamix and wondering if i should mix nuts first or add nuts and water and mix?

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  33. I just made this into ranch dressing and it's delicious. Thanks for the recipe!

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  34. Can you use lemon juice instead of aplle cider vinegar?

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  35. You really need to write a cookbook!!!

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  36. This is amazing! Thank you so much for your inspiring recipes. Keep up the great work.

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  37. Your recipes could be easier to follow and printable. Your recipe does not start with an ingredients list so we have to mete that out. Then the instructions are broken up by photos and not flowing. I had to copy and paste the recipe and then try to put it together in a way that would be easy to use in the kitchen. It took me a while. Since you put so much time and effort into your recipes it would be nice to make them simple to follow. It's fun reading but not manageable.

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  38. This sour cream is so delicious just out of the processor!!! I made it a few minutes ago and it's chilling in my fridge. I can't wait to try it this afternoon for lunch :-) Thank you for putting all of these wonderful recipes online for people with dietary lifestyles like you and the rest of us to use. I have been looking for a website that has an entire treasure chest of raw vegan foods. This is truly quite a rare fine <3

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  39. I love your recipes and have tried a couple of the AtV staple recipes. A lot of the recipes use a food processor but I only have a Vita-Mix. Can you tell me if the recipes you have will still turn out ok if I use the Vita-Mix? What speed should I generally use? Thanks!

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  40. Could I sub lemon juice for the acv?

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  41. Hi Sarahfae. Could you tell me if you have a recipe book out at all, with these recipes and more Would love the book.Easier to follow in front of you. They look wonderful.

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