Every time I visit my vegan sister I return with a renewed interest in making vegan dishes. It typically only lasts a few weeks but the result is that I usually add some new dish to my standard fare.
This visit yielded an interest in pan-fried carrot cakes with ‘sour cream’. The problem was that sour cream is not vegan so I looked for a few alternatives. This one caught my eye on Chow but I made a few adjustments after the first round.
First, it absolutely does not taste like sour cream, to me its better. Secondly, the consistency comes close to sour cream but it will not be the same; it going to be more like really thick hummus. Lastly, its not the same color, it looks exactly like what you would it expect to look like – cashews that have been through a food processor.
- 1 C Raw, Unsalted Cashews, soaked for 2 days
- 1/4 C Water
- 2 t Lemon Juice
- 1 t Apple Cider Vinegar
- 1/2 t Salt
- 1/4 t Onion Powder
- 1/4 t Garlic Powder
Two tricks to getting this to turn out well. The first is to soak the cashews for at least one whole day, two is better. Put everything into a food processor except the water, pulse a few times. Stream the water in a little at a time, each time pulsing a few more times. The second trick is to continue 10 second pulses followed by a scrape down of the bowl. Do this about 5-6 times.
I’ll have to create another batch since I’ve been using this on everything from pita chips to grilled veggie wraps, hence the delay in making the carrot cakes.
I found another version of vegan sour cream involving Silken tofu but it requires a lot of processing first, maybe over the weekend.