Tag Archives: Cashew Sour Cream

Kale Cakes, Cashew Sour Cream

Kale used to be blacklisted in my kitchen. High nutritional value, good antioxidants, good fiber, blah, blah. It tasted bad and was therefore deleted. Then a friend created a salad and snuck in the kale advertised as arugula. I loved it. Turned out the trick was in the preparation and balancing out the flavours. Kale and I are friends again.

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Cashew Sour Cream

I’m sure I’ve posted a bunch of versions but this one is the simplest and usually my go-to.

  • 1 C Cashews, raw and unsalted
  • 1-2 T Lemon Juice
  • 1-2t Apple Cider Vinegar
  • 1/4 t Salt
  • 1-2 T Water, if necessary for thinning

It kind of important to use raw, unsalted  cashews. As I learned the first time, if you use the salted roasted variety the whole lot will wind up tasting a thinned down version of cashew butter which probably isn’t what you want.

Soak the cashews in 2 C water overnight. Drain and reserve. Toss everything minus the water into a food processor and let it rip for about 3-4 minutes, scraping down the sides, if necessary, adding water, if necessary. I barely added 1 T of water for this rendition, it was thick.

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Kale Cakes

  • 4 C Kale, chopped (2C of chopped kale in the end)
  • 2 Eggs, separated
  • 2 T Whole Wheat Flour
  • 2 T Almond Meal
  • 1 t salt
  • 1/2 t Ground Ginger
  • 1/2 t Onion Powder
  • 1/2 t Ground Black Pepper
  • 1/2 t Cayenne
  • 1/2 t Garlic Powder
  • 1/2 t Baking Powder
  • 3-4 T Oil

Chop the kale in a food processor. You’re looking for a chopped leaf not a pureed paste. A few pulses ought to work.  Put the spices (salt, peppers, onion and garlic powders)  in the food processor with the kale and pulse one more time to mix. Remove to a large bowl. Add egg yolks, baking powder, flour and almond meal. Mix that up by hand until blended.

Put egg whites in a medium bowl then use a hand mixer to whip them into stiff peaks. Fold the egg whites into the kale mixture. Hand-form patties; you can make about 4 regular-size or 8 minis.

Heat oil in a large frying pan over medium heat and fry about 3-4 minutes on each side or until nicely browned.

Crunchy, earthy and with a little heat that the ‘sour cream’ tempers. Kale is good after all!

 

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Cashew Sour Cream

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.

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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.