What’s not to love about this easy, plant-based alternative to traditional sour cream? It is thick and creamy and simple to make – you can literally make it as you need it and if you make more than what you need, it will keep in the fridge for about 5 days.
What can you use it on?
This plant-based sour cream can be used on a variety of dishes, it is versatile and once you’ve got the hang of making it, you will be looking for recipes to use it with!
Here’s some of our favourite uses for Cashew Sour Cream:
- Baked Spud – this a a great topping for a baked potato (see our full recipe below)
- Mexican – it is awesome drizzled over Tacos, Nachos or Quesadillas
- Italian – use it to replace the dairy-rich layers in a lasagne
- Substitute – it can also be used as a replacement for goat cheese, ricotta or even mozzarella
It will naturally thicken after being in the fridge, all you need to do is add a bit of filtered water to get the consistency you require.
Cashews – to soak or not to soak?
Mostly, I don’t soak the cashews beforehand. And, depending on what your recipe calls for, some people soak overnight or in hot water (to speed it up). But, honestly…the recipe doesn’t need the cashews to be soaked, but if you are sensitive to nuts and have some digestive issues going on, then soaking your cashews before you make this up will help activate enzymes in the cashews which means you will digest them easier. So, if you need to support your digestive system, then soak away!
- Fast method – cover cashews in hot water and soak for 10 minutes. Tip the water out and use the cashews as per the recipe
- Slow method – cover cashews in room temperature water and soak for 2-4 hours or overnight. Tip the water out and use the cashews as per the recipe.
Cashew Sour Cream
This is a staple in our home. We use it for so many different dishes, it’s easy to make and deliciously satisfying. It is creamy, tangy and you can adjust it easily to make it thick or thin.
Ingredients – Option 1 (from Anthony Williams ‘Life Changing Foods’ book)
- 1 cup raw cashews
- 1/2 lemon – juiced
- 1/2 date – pitted
- 1 garlic clove
- 1/2-3/4 cup filtered water*
Ingredients – Option 2
- 1 cup raw cashews
- 1/2 lemon – juiced
- 5-6 ice cubes
- 1/4-1/2 cup filtered water*
- salt to taste
*to get your desired consistency, just add 1/4 of the water to start and add more as you need. This cream gets thicker after refrigeration so you can always thin it out by adding some filtered water. And, if you make it too thin, adjust this by blending some more cashews into the mix.
Blended with Kuvings SV500 Vacuum Blender
Step 1: Gather your ingredients and place them into the blender as follows:
- Put all of your ingredients into your blender and just add a little bit of water to start with, adding more as you go
Step 2: Blend all together in your Kuvings Vacuum Blender
- Place the lid on the jug and the noise-reduction cover on
- Touch ‘power on’ button
- Select vacuum blend or auto blend button
- Let the Blender do its thing
- Add more water as you need to reach your desired consistency
BAKED SPUD recipe – from the home of Gary Dowse, Plant-based (& Juice) Chef for Kuvings Australia
If you nail this recipe, I am sure you will continue to include it in your family favourites! It is super yummy, filled with plant-based nutrients and deliciously good for you!
And, if you follow instructions and don’t let your spuds get all steamy, you will end up with crunchy outside skin and a soft, creamy inside that you can then top with whatever you desire. And, what’s more, it can be eaten the whole year-round.
- 1 potato per person (medium or large – depending on who you are feeding!)
- 1 tsp coconut oil
- 1/2 tsp pink rock salt per spud
- Toppings to suit your taste (see below)
TIP: If you’re baking more than one potato, make sure they are all approximately the same size, so they cook at the same time.
- Preheat your oven to 220 degrees Celsius
- Wash and dry your potato (pat dry with paper towel)
- Add a salt pile to the baking tray for each spud
- Put coconut oil onto hands and rub all over the skin of the spud
- Place the spud onto the salt pile and rub it around to coat with salt
- Cook your (oiled and salted) potatoes for 1 hour until the potato is crispy on the outside and soft on the inside.
- Once your spuds are cooked, leave your oven on and just take one potato out at a time (the key is to work quickly one-by-one).
- Slice a thin ‘top off’ one end of the potato and butter it, then cut a cross (+) into the flesh of the spud.
- Add about a tablespoon of plant-based butter to the potato and mash the inside with a fork (being careful to not break apart the skin so the potato stays in shape).
- Top with your favourite toppings (see options below) and cheese (dairy or non) as desired
- Drizzle Cashew Sour Cream over the top (and any other chilli sauces/pesto etc..) and then repeat with each potato
TIP: Don’t turn off the oven, keep the door closed, work quickly with each potato or the outside skin will become soggy!
- Raw Salad – chop up any of the following; purple/red cabbage, cucumber, tomato, onion, mushrooms, baby spinach, beans, pineapple, pepper, carrots, celery, add; corn, peas, sprouts
- Mexican Jumping Beans – mix up any of the beans; kidney, black, red, mixed or use leftover taco stuffing
Note: Toppings are only limited by your imagination, so…go crazy and tailor it up to make this your own.
Want more healthy plant-based recipes?