Vegan Sour Cream (Thick & Creamy)

7/7/2018

When I was growing up it was common to find a tub of "Daisy's Sour Cream" in the fridge. When I went vegan, I could buy a tub of tofutti or a gourmet variety at a health food store. When I moved to the country, I couldn't. What's a woman to do? Make it.

The results are TANGY, DELICIOUS, CREAMY & THICK. You can have it semi-thick and pourable or super-thick (shown below) and whack it on. You can have it cultured or within a couple of hours. This recipe is a must have in your plantbased life!

Ingredients:
1/2 Cup Cashews - Soaked Overnight
1/4 Cup Water; Divided
1-2 Tbps Coconut Oil (or butter - see note)
2 Tbsp Fresh Lime or Lemon Juice
1 tsp White Vinegar
1 Tbsp Nutrtional Yeast
1/4 tsp Salt
1 1/2 tsp arrowroot starch

Peaceful Preparation:
In a food processor combine the soaked and drained cashews, half of the water, the coconut oil or butter, fresh lime or lemon juice, white vinegar and process until smooth.
Add the nutritional yeast and salt if using. Mix the starch with the remaining water, add and process the mixture until completely smooth. You can place it in the fridge and enjoy within 2-4 hours once it firms up. Or you can culture it by covering it with a towel or something that can breathe for 12-24 hours, then stir and refrigerate. Enjoy within a week, store in the fridge.

Notes:

For a medium thickness that is still pourable use 1 tbsp of the coconut oil or butter. Images above the recipe represent the medium thickness.
For a very thick variety that you have to "whack" on or spread, then use 2 tbsp of the coconut oil or butter. Images below represent the very thick variety.
Omit Nutritional Yeast or Salt if they aren't in your diet.
Starch can be your favorite like potato, corn, etc.