Plain Sour Cashew Cream

Ummmmmm. It’s Sour Cream. SOUR CREAM. Just made out of cashews…not animal milk.

This. Makes me. Happy.I just had my hands on junky store bought vegan sour cream that was filled with crap. THIS..is not.

Hello Onion Dip, baked potatoes, plain yogurt, you get where I’m going….. Oh. And its RAW and filled with pro-biotics.

Plain Sour Cashew Cream

1c cashews, soaked for an hour (this step can be skipped)

5 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

3/4 +up to 3T filtered water

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1/2t pink salt

1T lemon juice (omit if fresh is not available)

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 3-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck or if the mixture seems to thick. If you run this too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight or for 24hours.

Step 2.

Mix in the salt and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. If this set up thicker than desired, add a little bit of water to loosen it up to the desired consistency.