I have a student who wants to buy a $400 blender just so she can make cashew sour cream. It's that life-changing to her and maybe it will be for you too!
If you haven't tried cashew sour cream yet, it's a delicious alternative to regular or even low-fat sour cream. I think it tastes better too.
Cashew sour cream also has more fiber (regular sour cream has none) and has zero cholesterol (which regular sour cream has).
We serve cashew sour cream with our Trisha's Healthy Table meals almost weekly. That's how much we love it. The texture, taste and especially the appearance, makes it a favorite condiment for our members and customers.
Because we love it so much, today I share a great recipe for cashew sour cream and five ways to use it.
Cashew Sour Cream Recipe
(Thank you Angela Liddon for introducing us to this recipe and the many things we now love to cook because of you).
- 1 1/2 cups (225 g) raw cashews, soaked
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
1. Soak cashews:
Soaking option one (if you're in a pinch): Place cashews in a microwave safe bowl with enough water to completely cover the cashews. Microwave for two minutes.
Soaking option two: place cashews in a bowl and cover completely with water. Let sit with a lid or plate on top for 8 hours. You can do this overnight.
Soaking option three: boil enough water to completely cover the cashews and pour the boiling water on-top of them. Soak for about an hour.
2. Rinse and drain the cashews (you don't want the soaking liquid in your cashew sour cream).
3. Place the drained cashews in a high-speed blender (you can use a regular blender but the final texture won't be as smooth. It'll be slightly grainy but still good).
4. Add the water, lemon, vinegar, and salt to the blender with the cashews. Blend on high until really smooth. You may need to blend for about three minutes straight. Stop half-way and scrape the sides of blender if need be.
5. Place in a small bowl with a lid and put in the fridge until chilled. It'll thicken slightly as it cools. Then use it in one of these five ways. If you have a different idea, let us know in the comments section below how you'd use cashew sour cream.
Five Ways to Use Cashew Sour Cream
1. On a baked potato.
Cashew sour cream is awesome on a baked potato with just chives, or with salsa and black beans or, with chili. We serve a Loaded Baked Potato with chili, scallions and cashew sour cream as one of our rotating menu items at Trisha's Healthy Table and, it's a hit!
2. On anything Mexican.
Whether it's rice and beans, sweet potato enchiladas with mole sauce (another Trisha's Healthy Table meal), or lentil-walnut taco meat, cashew sour cream is awesome with most things Mexican.
3. As a base for other dips and dressings.
Erik (my husband and Trisha's Healthy Table chef) uses cashew sour cream as a base for making his cashew Caesar dressing and raita sauce for Indian food. Experiment and turn cashew sour cream into a healthier ranch dressing, 1000 island dressing or veggie dip.
4. For breakfast on a toasted bagel with cucumber, red onion and tomato.
I don't why but I feel hip and trendy when I get to eat this dish for breakfast. I think it's because in some weird way, it reminds me of people eating a salmon lox bagel. It's really good!
5. As a dip for fries.
Making oil-free potato fries is one of our go-to snacks and sometimes even meals during the week. And you know what's awesome to dip fries into!? You guessed it, cashew sour cream! Sweet potato fries are great with cashew sour cream too.
If you're ever in need of cashew sour cream and aren't up for making it, Trisha's Healthy Table is happy to make it for you (if you can pick it up in Columbia, SC that is).