Cashew Sour Cream
Author: Heather Leno |
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Yield: 1 1/2 cups |
Prep Time: 5 minutes
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Chill Time: 2-3 hours |
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Ingredients:
2/3 cup raw rinsed cashews
1 tsp tapioca flour
1/2 tsp salt
1 cup boiling water
1/4 tsp citric acid – citric acid is very tart, measure carefully
4-5 tsp lemon juice
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Instructions:
- Combine cashews, tapioca and salt in blender cup. Carefully add boiling water. Release vent and cover with a towel so you do not burn yourself and blend on high until completely smooth.
- Add citric acid and lemon juice. Blend on low until mixed.
- Pour into container, cover, and chill. If I am using this very soon, I set it on ice in the freezer while I am putting together the recipe in which I plan on using it.
- Taste after it is chilled, and if you prefer more lemon, you can stir it in at that time.
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Notes:
When we make it, It keeps well for a week in the fridge. This can also be frozen for quick use later, just thaw and stir.
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