Cashew Sour Cream

Makes 1 ½ cups

1 C raw cashews
2 C water
2 tbsp red wine vinegar
½ yellow onion, chopped very coarsely
¼ tsp salt

Soak the cashews in the water for at least an hour, or overnight. Reserve 1/3 C of the soaking water and drain the rest. Combine the cashews, the 1/3 C water, and the vinegar in a food processor and blend until smooth, scraping down the sides as you go. Add the onion and salt, blend until smooth.

Refrigerate in a tightly sealed container for as long as possible. Consistency: 1 hour for drizzle-able, and 3+ hours for plop-able.

Variation: Sweet Cashew Cream

Use this wherever you would want whipped cream – pancakes and waffles!

½ C raw cashews
Enough water to submerge cashews
1 C almond milk
1 tbsp agave or maple syrup
½ tsp vanilla

Repeat same process as instructed for Cashew Sour Cream, but drain all the water, reserving none.

Credit: Vegan Brunch by Isa Chandra Moskowitz


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