Thursday, October 1, 2015

Vegan Cashew Sour Cream without Presoaking

I'm always short on time.
Step by step- Vegan Cashew Sour Cream recipe from @drjeanlayton

At least once a day, I wish I had a couple of extra hours to make the foods my family loves, but ones that take just a bit of time to prepare.
In my most perfect world, all food preparation would have the extensive time and ingredients tneeded to create the perfect results.

And someday, that perfect tiny world might manifest.  In the mean time, I need to get dinner on the table within 20 minutes of coming home most nights. I've got hungry athletes to feed, and a husband who routinely skips lunch, who'll dive right into the organic corn chips with the slightest delay.

One of our daughters does her best to avoid dairy products, they just don't work for her body.
I try to avoid some as well, especially if I'm dealing with a lot of colds exposure at work.
I like to make substitutions for dairy when I can, switching off between coconut and nut based creations.

Vegan Sour Cream without Soaking from

             I've found these nut based cream substitutes require thinking about the process hours before.
Soak the nuts for 3 hours, but not more than 8 is a frequent enough theme in the many, many recipes I've looked at for inspiration.


Why do the nuts need to soak?
I know, I sound like a two year old. Why?
My analytical brain makes me wonder.
Is the soaking all for the benefit of the process? Or is it essential for the final product?

The basic process is simple. Soak the nuts in water, then puree in fresh water to the consistency you want.
Some folks are fussy, keeping the filtered water cool, and only pureeing till the wet nuts are kinda smooth but not warmed at all by the high power machine.
Others are just looking for the right texture.

I fall into the second category. I want a smooth, preferably white, cream that will look a bit like sour cream. I want it to have a bit of acid in the mix as well.

Vegan Sour Cream without Presoaking

Hmmm, how to make my desired vegan cashew sour cream without the wait?

There are many ways to get a nut to hydrate quicker:
Make the surface area larger (cut them up)
Make the soaking liquid move more quickly into the nut (use warm water)
and finally, get the entire process moving along faster by heating.

But that last one makes the cream warm at the end, and I want nice thick cold vegan cashew sour cream.

A few times trying it out and I've got it.
Step by step- Vegan Cashew Sour Cream recipe

Vegan Cashew Sour Cream

This is the perfect way to have vegan cashew sour cream, FAST. Using heat to speed the soaking, ice to cool it down, creates just the right combination for almost instantaneous smooth creamy vegan cashew sour cream

Prep Time: 5 Minutes
Yield: 1 cup
3/4 cup raw cashews
1 cup boiling water
3 ice cubes
1 tablespoon rice vinegar
1 tablespoon olive oil

1. Chop cashews into small pieces. 

2. Cover with boiling water. Let sit 5 minutes 

3. Chop the ice cubes into small pieces in the food processor or blender

4 Add the rice vinegar and oil to the ice

5. Drain boiling water. Place cashew pieces in food processor or blender
6. Puree till desired consistency is reached, adding a bit of cold water to thin if needed 

I love my tiny Cuisinart machine for this kind of dressing, it allows the oil to drip in from the holes in the top lid.  The only drawback is that I have to hold the button while it works,
I really love to use this in my Vegan Onion Soup Dip. 

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