Vegan Sour Cream
- 1.5 cups raw cashews, soaked
- 3/4 cup water
- 2 tablespoons lemon juice (fresh!)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- Soak cashews overnight—or boil them, but we all know that isn't ideal
- Add cashews, water, lemon, vinegar, and salt to blender
- Blend until smooth
Vegan Staple Series: Part 1
I used to think that sour cream was a garnish. An amazing garnish for chili, baked potatoes, potato pancakes, and tacos, but a garnish nonetheless.
Because I thought it was merely an embellishment, I never understood why it came in such large packaging. Once I started living on my own, I stopped buying sour cream completely. I couldn't figure out how to finish a 4oz. package by myself without it going to waste.
I recently made an orange cardamom cake and I wanted it to be slightly creamy. Duh. Sour cream.
It is ironic that I would start thinking of ways to use sour cream as more than a garnish after I stopped purchasing it and its milk alternatives. I find real joy in this because it means I'm starting to apply what I've learned about cooking to my own recipes. I may actually be getting the hang of this culinary arts thing. My mom will cetainly be entertained as she recalls all the times I refused to help her cook and how I took pride in the fact that I couldn't cook. This legitimately makes zero sense to me today. I was a weird kid. Arguably an even weirder adult.
As I continue to learn how to use food in various ways, I want to avoid animal products as much as possible, specifically milk products. This sour cream recipe is a true vegan kitchen staple that boasts all the glory of regular sour cream's rich and smooth versatility. This is definitely one to keep handy.