- 2 cups raw cashews, soaked 2 hours, drained
- 1 cup filtered water
- 2 tablespoon fresh lemon juice
- 2 teaspoons apple cider vinegar
- pinch Himalayan salt
- Sterilize* the mason jar that you’ll be using, as well as any equipment and utensils that will come in contact with the ingredients.
- In a high powered blender, blend the cashews and filtered water on low speed then high, for 1 minute or until creamy smooth.
- Place the blended cashews in a quart size open-mouthed glass jar. Tightly cover with plastic wrap and secure with a rubber band. Cover with a towel, place in a warm place, and let sit over night. This culturing** process should cause the mixture to rise with visible air pockets.
- The next day, transfer to a large bowl and mix in the remaining ingredients and serve, or store refrigerated for up to 4 days.
- Short on time? If so, you can skip the process of allowing the blended cashews to sit overnight. Simply adjust the amount of liquid ingredients for a desired thickness and taste. Yes, cultured cashews give the mixture a more authentic sour cream flavor, but either way it’s flavorful.
- For a cheesier flavor, grind to a powder 1 tablespoons of nutritional yeast in a clean coffee grinder. Transfer to a small bowl and mix in 2 tablespoons of homemade Vegan Mayo or a store-bought vegan and gluten-free mayonnaise such as Vegenaise. Whisk until smooth, then add it to the Vegan Sour Cream. Know that this variation may cause the color to change from white to pale yellow, due to the added yellow nutritional yeast.
Yield: Makes about 2 cups
* There are many ways to sterilize jars and kitchen tools. The Bottle Store has an article that shares How to Sterilize Glass Bottles and Jars at Home. You can also use stainless steel tools that are first boiled for 10 minutes then placed on a clean dish cloth to air-dry. Also, ask the manufacturer to recommend the best way to sterilize the equipment that you use, such as your blender container or food processor bowl.
** Cultured foods transform the taste of food from plain to delicious. The process causes colonies of beneficial bacteria which enhances the nutrients. Many are familiar with cultured foods such as yogurt and sauerkraut, but there are lesser-known foods that also benefit from the culturing process.