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Cashew Sour Cream
Wed, 03/16/2011 - 14:43 — Eve
Source:
Food.com, tweaked by Eve
A sour cream to top your spicy bean dishes, goulash, borscht or anything else you think of.
Ingredients:
240 ml 1 c. raw cashews
water to cover
59 ml1/4 c. water
1 ml1/4 tsp. salt
5 ml1 tsp. apple cider vinegar
30 ml2 T. lemon juice
Instructions:
Soak cashews in water to cover a few hours to overnight. Drain.
Place the cashews, the 1/4 c. water, salt, vinegar and lemon juice in a food processor and process until smooth, about 4 minutes.
Store in the refrigerator.
Notes:
I like to keep a some in a small container in the freezer so I will have it when I need it.
Major Ingredients:
Comments
maybe more water...
This thickened considerably in the refrigerator. Maybe next time I will add more water.