Vickys Vegan Sour Cream, GF DF EF SF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

Contains cashew nuts. Please see my coconut version for a nut-free recipe

Vickys Vegan Sour Cream, GF DF EF SF

Contains cashew nuts. Please see my coconut version for a nut-free recipe

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Ingredients

4 hours
  1. 260 gramsunsalted cashews
  2. 1 tbspapple cider vinegar
  3. 1 tbsplemon juice
  4. 1extra lemon juice or vinegar to taste
  5. 1/2 tspsalt
  6. 240 mlwater or as required

Cooking Instructions

4 hours
  1. 1

    Soak the cashews in boiling water for an hour or let soak overnight

  2. 2

    Put in a blender with the lemon juice, vinegar and salt and puree scraping down the sides as needed for a couple of minutes

  3. 3

    Start adding water slowly, 4 fluid ounces at a time leaving a few minutes inbetween so you don't add too much. You will see it thin out to the right consistency this way

  4. 4

    Taste and add more lemon juice or vinegar to your taste

  5. 5

    Refrigerate for 3 hours to let the flavours combine before using. This will keep in the fridge for 2 - 3 weeks or it can be frozen

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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