A staple in our kitchen, this cashew sour cream is fantastic, particularly with these Portobello Steak Fajitas.Soak 1 cup of cashews in enough water to cover them for 8 hours or overnight. (See recipe for shortcuts.)Drain and rinse cashews. Add to Vitamix blender with remaining ingredients and blend until completely smooth. Refrigerate. Use to top anything or everything but this is particularly tasty on these Portobello Steak Fajitas.
Adapted from Angela Liddon. “Cashew Cream.” The Oh She Glows Cookbook.
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- 1 cup raw cashews
- ½ to 1 cup water
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp plus ⅛ tsp salt to taste
- Soak raw cashews overnight in enough water to cover them or for a few hours prior to using. For a quick soak cover with boiling water for 2 hours. (If you have a vitamix you can omit this step completely if you've 'run out of time'.)
- Drain and rinse the cashews and put them in the blender with ½ to1 cup of water, lemon juice, apple cider vinegar and salt and blend until completely smooth.