Recipes
Cashew Sour Cream
70 mins
70 mins
Serves 450 ml
Serves 450 ml
This tangy, creamy, probiotic sour cream is a staple in our fridge. We enjoy it with many meals, including nacho’s, taco’s, wraps, baked potatoes, soups and as a dip. It thickens up in the fridge but I will often leave it out for 24 hours, drizzled with olive oil and a muslin cloth or similar over the top to start the fermentation which gives it an extra tang and flavour. It keeps in the fridge for a couple of weeks in a clean sterilised jar.
Print recipe
Ingredients
- 1 cup cashews, soaked 1 hour in boiling water
- 150ml water
- zest and juice 1 lemon
- 2-3 tablespoon apple cider vinegar
Directions
- Add the cashews, water, lemon, apple cider vinegar and salt to a high-speed blender and blitz until very smooth.
- Check for acidity and add the extra measurement of vinegar if needed.
- Store in the fridge.
