OK, I have to admit to one thing I do miss on this whole foods adventure, sour cream. I love everything about it and the possibilities you can do with it. I used to just eat it out of the container with tortilla chips. Ahh, memories....I digress. But seriously, who doesn't love sour cream on a potato or as a base for a dip. Even add a little honey for a decadent dessert topper. I searched around to find out how other vegans made it, but I didn't hold out much hope for taste and texture. Here's what I came up with.
1 cup of raw, unsalted, cashews
Juice of 1 1/2 lemons (about 4-5 tablespoons)
2 tablespoons red wine vinegar
H20 about 1/2 cup but add a tablespoon at a time so it's not too runny
Sea Salt to taste (start with 1/2 teaspoon)
Optional 4 oz. by weight of silken tofu, measure after water is squeezed out
Before you go to bed, put the cashews in water and cover by 3 inches. By tomorrow night you'll be on your way to sour cream heaven.
When you wake up, pour out the liquid, rinse the cashews and cover with more water. At the end of the day, pour out the water and rinse them again (I can't lie, I actually took two days to do this but not because they weren't ready after the first day, I just wasn't ready to make this simple treat).
Put the cashews in your mini cuisinart, blender, vita-mix, magic bullet or whatever you use to pulverize. Add the lemon and vinegar. (I like it sour, so if you think this sounds too sour to you, add less lemon). Keep blending until you get the consistency you want. You'll have to use a rubber spatula a couple of times to push everything on the sides back to the middle. If you think it's too thick, just add some water, about a tablespoon at a time. Remember, you will probably need to stir it up before each use if you don't use it all at once.