Cashew sour cream

The more time passes since I started eating dairy-free, the more I realize that there is, in fact, a nut-based solution to every dairy-product I used to have.

As I mentioned earlier my Hungarian-style curd cheese spread, the topic of this post is also of Hungarian origin. It’s almost too simple to spend any time writing about it, but sour cream plays an important role in Hungarian dishes. Even the English Wikipedia page of sour cream refers to it as one of the main ingredients in the Hungarian dish called “paprikás csirke” (chicken paprikash).

I figured if I’d like to keep posting some of my favorite Hungarian recipes you’ll need the key to yummy vegan sour cream, so here we go.

Cashews are the “creamiest” nuts (yes, I know they are not even real nuts): you can use them to make smoothies and (even raw) cream soups rich and soft.

100g cashews

juice of ½-1 lemon (to taste)

2 tablespoons of coconut oil

salt to taste

(additional spices, like garlic, pepper, fresh thyme or parsley – optional)

Put all the ingredients in a food processor, mix until creamy and thick and enjoy!

If you don’t have a food processor, you can grind the cashews with a nut grinder and mix the sour cream with a blender.

If you’d like your sour cream to be less thick, add some extra water. Instead of coconut oil you can also use olive oil, if you prefer its taste.

I noticed that sashew sour cream gets even thicker if you don’t use all of it at once. It’s OK to keep it in the fridge for 1-2 days, but not more: raw food should be enjoyed fresh.

I’m looking forward to post my favorite Hungarian recipes, like chicken paprikash, pancakes Hortobágy style, etc. They are all the yummiest with lots of sour cream… 🙂