Shop for whole psyllium husk at Super Easy Oil Free Vegan Cashew Sour Cream Recipe. You can whip up this sour cream while your baked potatoes are cooking and have it ready just in time for dinner, no waiting required. You can decrease the liquid slightly if you prefer a thicker sour cream. Without them, the sour cream will be a little more runny. However, both are optional if you do not have them in your pantry. The sunflower lecithin helps keep this recipe emulsified (not separate) and the whole psyllium husk helps give it body.
BASIC CASHEW CREAM RECIPE HOW TO
Feel free to add flavor to this by way of vanilla, dates, or even salt and pepper.In this post I’ll share with you how to make this super easy oil-free vegan cashew sour cream which contains cashews, lemon juice, salt, water and optional sunflower lecithin and psyllium husk.If you only have a food processor to use, it can still work for cashew cream, but it will have a bit of grittiness to it. A food processor will not give you a silky result.If you have a lower-power blender, like a nutribullet or just a plain blender, I would recommend soaking or boiling your cashews for longer so they're softer.
One thing that is pretty essential is a high-powered blender.Pour homemade cashew milk into a glass vessel large enough to hold it and store both cashew milk and cream in the fridge. In the same blender, with a bit of cream remaining on the sides, etc., add 2 cups of water (OR add water in the same amount of cashew milk that you'd like to yield).īlend on high until the liquid inside is solid white and resembles milk in thickness. Remove the majority of the thick cream from the blender and store in a jar. To a high-powered blender, add the soaked or boiled cashews with 1 cup of fresh water (not the soaking/cooking liquid).īlend on high power until the cashews are creamy, smooth, and without lumps. Simmer for 20 minutes or until easily pierced with a fork.ĭrain the cashews from the soaking or cooking liquid. OR Add the cashews to a medium-sized pot with enough water to cover the cashews. How to make this recipe Step 1: Soak the CashewsĪdd the cashews or cashew pieces to a large bowl and add enough water to cover the cashews entirely. Be sure not to use roasted and/or salted cashews. Raw Cashews - RAW, unsalted, whole OR pieces.What you need for this recipe Ingredients and Substitutions Versatile - I use this in SO many things! Desserts, pastas, soups, salads, etc!.Affordable Use of Cashews - Cashews can be pricey, so this is an awesome way to get your moneys worth!.Quick & Easy - Just soak or boil, then blend and strain!.Since we are blending the cashews, pieces actually works better and faster than whole cashews, and it is more affordable. bag of raw, unsalted cashew pieces from Trader Joe's. I've realized that cashews are one of the more expensive nuts. I'll add it to smoothies, and so much more. I add it to pasta sauce to thicken and make it creamy. Of course, you can add sweet or savory flavors as you like, but it isn't necessary. Plus, it makes your expensive cashews last way longer!Ĭashew cream and homemade cashew milk really only requires two ingredients: cashews and water. Making cashew cream and cashew milk at home has never been easier! I love using these in any creamy vegan recipe.
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