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Raw Vegan Sour Cream

Ingredients

• Cashews and Soaking
• Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
• *Anytime you soak Cashews they will expand in size due to the water they retain.
• *After the Cashews have soaked they will amount to roughly 2 cups.
• Drain the Cashews from the soaking water and proceed to make your Sour Cream.
• Step 2.
• Making the Sour Cream base
• Into your Food Processor combine the following:
• 2 c Cashews
• 2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
• 1/2 tsp Salt
• Puree all of the above for 2 minutes until you have a thick and oily paste
• Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
• Leave everything in your food processor and move on to the next step.
• Step 3.
• Finishing the Sour Cream
• Pay special attention to the following Water directions and measurements – this will ensure that you get the best quality and consistency.
• This recipe calls for:
• 1 and 1/4 cup Water Total
• Have your water measured out and carefully follow the directions below.
• While your food processor is “On” proceed to stream in:
• 1/4 cup of water
• Puree for 1 minute
• Proceed to add the rest of your water in 1/4 cup increments
• Let your processor puree for 30 seconds in between EACH 1/4 cup of water added
• This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for.
• Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour.
• After your Sour Cream has chilled it will have thickened into the perfect consistency.
• Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer. 

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