CASHEW SOUR CREAM

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It’s ASK ME time! 

Ester from Los Angeles wrote:

‘Hello Foodiator, I love baking cakes and especially cheesecakes. I’m looking for a vegan substitute for sour cream. Would like to get some recommendations. Ester’

 

Thank you for your question Ester! I know a lot of people have difficulties finding the right vegan substitute for their baking. Lucky for you, you can easily find vegan sour cream in most grocery stores- brands like Tofutti have their own sour cream made of soy and tofu. The other option is to use a plain soy yogurt- the texture of the soy yogurt resembles the texture of a regular sour cream so this might be a good substitute for your baking as well.

But the best substitute (in my humble opinion) for sour cream is a homemade (and soy-free) raw cashews cream. It’s really easy to make(!!) and the texture is great for baking. It has it’s own cool flavor (sweet and sour) which will compliment your cakes, but won’t dominate any other flavors.

So here’s my recipe for a homemade vegan sour cream:

 

Ingredients: 

1 cup raw cashews (make sure they’re not roasted or

salted)

2 tbs lemon juice

3 tbs rice milk

1 ts apple cider vinegar

1/4 ts salt

water.

 

Directions:

First place your cashews in a bowl and cover with warm

water. Soak for at least 3 hours (but preferably over

night). Keep one cup of the soaking water and discard

the rest.

Place the cashews, lemon juice, vinegar, milk, salt and 2 tbs of the soaking water in a food processor and puree. Slowly add more water until you’ve reached the desired consistency. 

If it looks grainy and not smooth- add more liquid!

 

I hope you find your right match!

 

The Foodiator 

© The Foodiator 2013. Design by Sharon Ben-Tovim www.sharonben-tovim.com

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