If I had a commercial grade food processor, or a vitamix, I’m certain I wouldn’t have needed to tweek at all, but the results were spot on a creamy textured sour cream. I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. First I ground raw chashews into a meal with a spice grinder/coffee mill, then soaked the cashew meal in 1c super hot water for an hour. If you are aiming to eat a high raw diet and/or dont eat dairy products this is a perfect replacement. Garlic Aioli: add 1 tablespoon of olive oil and 2 extra garlic cloves when blending. Spicy - add sriracha, chipotle pepper powder, cayenne powder, taco seasoning or cajun salt to infuse a little heat to this sour cream. My only problem was my batch was grittier than I would have preferred (likely my blender, a Ninja) The second batch I made was much the same, I just modified a few things. Vegan Miracle Whip Substitute: use silken tofu to make vegan mayonnaise. Add remaining ingredients and begin blending. Drain cashews from water and place in blender or food processor. The tang was there, and I like tweeting the flavor to taste. Soak cashews in a bowl of water overnight, or in hot/boiling water for at least 10 minutes to soften thoroughly. Pour boiling water on them and let them rest for approx. As this procedure might take up to 48 hours, it is. Drain cashews and add all ingredients to a high speed blender like the Vitamix.
I loved the first batch I made following the recipe exactly. You will need some cashew and probiotics capsules, as our recipe is made with cultured bacteria. Soak the cashews in hot water for 30 minutes. It’s quick and easy and requires just a few simple ingredients: raw cashews, soaked for 4+ hours or boiled for 10 minutes, lemon juice, apple cider vinegar, and plant milk (or water).
I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. I like to make my own sour cashew cream for this vegan stroganoff. I can’t tell you how it has expanded my kitchen/wellness journey.
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