Sour Cream
This is my sour cream recipe. It's great the same day it's made, or a week or longer later. It's bright, balanced, and tangy.
Equipment
- High-speed blender such as a Vitamix or Blendtec
Ingredients
The Base Ingredients
- 2 oz raw cashews soaked in hot water for 10 minutes (about 1/2 cup)
- 2 oz blanched almond flour - I keep this stored in the freezer, it helps to maintain a low temperature for the finished sour cream
- 1 oz frozen super sweet white corn (about 2 tablespoons)
- 1/2 tsp kosher salt
- 1/2 cup water + 2 tbsp water (I use 1 ice cube in place of the 2 tbsp water)
The Tang Ingredients
- 1 tbsp apple cider vinegar I use Heinz filtered ACV in this recipe; I haven't tried Bragg's yet
- 1 tbsp fresh lemon juice don't omit or substitute
Instructions
- Soak cashews in hot (not boiling) water for at least 10 minutes
- Drain water from cashews. Add cashews, almond flour, corn, salt, and water to a high-powered blender
- Blend on high speed for 1 minute (or longer if not fully creamy)
- Pour in apple cider vinegar and lemon juice and blend on the lowest speed for just a few seconds until incorporated
Notes
In moving this recipe from the blue index card to the digital file, I thought about how it's not foolproof. If the blended mixture gets too warm and you add in the vinegar and lemon juice acids, it does some odd things to the flavor. If you run into this situation, which I have in the past, the best option is to add just a *touch* more of each acid to create a sour cream worthy of writing home about.
The next time I make this, I will swap out the 2T of additional water for an ice cube to keep the temperature low during blending.
Tried this recipe?Let us know how it was!