|Black bean soup with "sour cream" and wild garlic flowers|
And since going gluten free, I haven't really had that.
Here's a recipe for a cashew based sour cream/plain yogurt. It doesn't have the exact taste of regular sour cream or yogurt- anyone who'd try to tell you that is just wrong- very few replacements taste exactly like the real deal (except the occasional gluten free items)- but what this does is fulfill the job. Creaminess, tanginess, smooth, cool, etc.
It works well in soups that need that sour cream or together with hot, spicy Indian food, to sooth the mouth after a burning bit of curry. It works in dips as well.
I haven't tried cooking with it, so I can't promise how that'll work.
And its completely free of any processed foods, whether soy, nutritional yeast, etc...
Yes, cashews are expensive, which is why you can make as little or as much of this at a time, just to suit your needs- if all you need is a dollop, a little bit goes a long way.
I'd like to experiment with this recipe further, trying to make it with cheaper nuts, etc... but for now, this is what it is.
And it's yummy.
1 1/2 cups soaked cashews (about 1 1/4 cups cashews unsoaked)
1/3-1/2 cup water
1-3 tablespoons lemon juice
1/2-1 teaspoon salt
1/4 teaspoon garlic powder
1. Soak the cashews in water overnight.
2. Pour off the water.
3. Blend the cashews in a food processor or blender.
4. Add water, 1/4 cup first, blending it until as smooth as possible, then adding more water and blending some more.
5. Add lemon juice, salt, and garlic powder.
6. Mix well.
Serve as you would sour cream.
What are your favorite uses for sour cream? Or plain yogurt? Have you ever heard of cashew sour cream before? Does this look like a recipe you'd try?