MISCELLANEOUS | 11 SOUR CREAM https://cookieandkate.com/ Only lately did I discover that Alternative has a vegan sour cream. But here’s a recipe anyway. Prep Time: 10 minutes (plus 4 hours soaking time if needed) Yield: 1 cup This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make too. 1 cup raw cashews, soaked for at least 4 hours, or better still overnight ½ cup water 1 Tbs lemon juice or more if needed 1 tsp apple cider vinegar ¼ tsp salt 1 Tbs nutritional yeast ¼ tsp Dijon mustard Drain and rinse soaked cashews until the water runs clear. In a blender, combine the cashews, water, lemon juice, vinegar, salt, nutritional yeast and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed. Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if desired. Serve immediately or chill the sour cream for later use. Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
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