“No, no, no! I don’t want substitutes and that sort of thing! I want real cream and that’s all!”; this is what my Owner really thinks about the substitutes at the moment of cooking. He doesn’t like them and neither I, but I know it’s good to have this information in our blog~ ^^
As you know, there are substitutes for wheat and lots of things to use in place of milk. But it is very difficult to replace the creaminess of sour cream.
But a handful of nuts can be transformed into something like this that really works~
If you are a regular sour cream user, then you should know that this does not taste exactly like sour cream. But that could be different to you. In a dish, a dip or a sauce, it DOES taste like sour cream.
- 1 3/4 cups raw cashews
- 1 tablespoon apple cider vinegar,
- 1 tablespoon fresh lemon juice
- additional fresh lemon juice or vinegar for adjusting the flavor
- 1/2 teaspoon salt
- 1 cup water (if using Vitamix) plus 1/4 cup water (if using food processor)
- Step 1: Place the cashews in a 3-4 cup container and cover with water. Soak them at least 8 hours. They will expand in size while they soak. There should be slightly more than 2 cups worth of cashews after you drain the water.
- Step 2: Into a food processor or a very powerful blender, combine the cashews, 1 tablespoon each of vinegar and lemon juice, and salt. Puree for 1-2 minutes, until you have a thick and oily paste. (Warning: you can think that it smells pretty bad as this point!) Scrape the sides of your processor as needed during this process, to make sure everything is well blended.
- Step 3: VERY slowly, just 1/4 cup at a time, while the processor is on, stream in the water. Let each 1/4 cup of water puree for a bit before adding the next.
- The finished sour cream will be slightly more watery than regular sour cream, but it will thicken after it has been chilled for about an hour. This can be stored in the refrigerator for 2-3 weeks or it can be frozen in small containers.