Veggie lover Sour Cream, made with 4 fixings and 5 minutes. It's thick, velvety, tart and the ideal substitute for dairy harsh cream!
Do you miss dairy sharp cream? I used to cherish sharp cream before I went veggie lover; a dab to a great extent made nourishment increasingly delectable and fulfilling.
Indeed, presently you can make your own special solid veggie lover harsh cream at home shortly! It's so basic, with only 4 fixings (+ salt/water). I trust you attempt it! At my home, we quite often have this in the cooler, prepared to add to our stew, enchiladas, burritos, tacos, heated potatoes and that's just the beginning.
As of late, I've found an approach to make this straightforward cashew based acrid cream surprisingly better, and I'm eager to impart it to you! So read on, companions.
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- 1 1/2 cups raw cashews
- 3/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- OPTIONAL: 1 cup unsweetened non-dairy yogurt
Instructions :
- Quick soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
- Drain the cashews and add to high powered blender. Now add 3/4 cup fresh water, apple cider vinegar, lemon juice and salt. Blend until very smooth.
- Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt. This is optional, but it brings the sour cream to another level in terms of texture and flavor.
- Use immediately, or transfer to a small covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week. You may also freeze this if desired. Enjoy!
Source : bit.ly/2Sp9bgt
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