Don’t let the name sour cream deceive you. In addition to being sour cream, this creamy deliciousness is very versatile and can be used as mayonnaise, a dip or spread. It can even be your secret ingredient hidden in mashed potatoes. This recipe has been adapted from Simply Heavenly by Abbot George Burke.
Yield: about 2½ cups
Ingredients
- 1½ cups water
- 3 Tbsp cornstarch or arrowroot powder*
- 1 cup raw cashews (142 g/5 oz)
- 3 Tbsp lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- 1¼ tsp salt
Instructions:
- Place cashews, lemon juice, garlic powder, onion powder and salt in a high powered blender. Set aside.
- Mix the water and starch and cook until thickened. (see instructions on how to work with starch and make a slurry)
- Add this mixture to the blender and blend on high until creamy smooth. This mixture will thicken when cooled.
- Store in refrigerator and use within one week.
Notes
- You must use arrowroot powder if you want this to be freezer friendly.
- If you do not have a high powered blender your results may not be as creamy but will still taste delicious. For easier blending, soak the cashews for a minimum of 4 hours or as long as overnight.