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An Indianized Version Of The Classic Sour Cream!
Cashew is a versatile nut that is a delight for all vegans. From dips to desserts, it can be used for a variety of dishes. Here is a simple recipe of sour cream made with cashew cream. Ands in addition, there is a little Indian twist to this dish.
Preparation
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Ingredients
1 cup cashews, soaked overnight
1/2 cup water
Juice from half a lemon
1 medium green chili, finely chopped
1 tsp chopped coriander leaves
A pinch of pepper powder
A pinch of cumin powder
Salt, to taste
Cashews are so versatile! Before going vegan, I had no idea that cashews could be used to make such a wide variety of yummy dishes. Mildly sweet and delicately flavored, cashew nuts lend themselves beautifully to be used in recipes calling for dairy alternatives. One of the first recipes I tried with cashews was cashew cream. Don't be fooled by the fancy-sounding name! Cashew cream is nothing but cashews soaked overnight (or for a few hours) and blended with a little water to make a creamy paste. Now... Don't let the simplicity of the recipe let you undermine its potential! You can use it to make ice creams, kulfis, puddings, cheesecakes, cream sauces, cheesy dishes, and a lot more! In this recipe, we will use a cashew cream base to make a mildly spiced tangy vegan sour cream with an Indian touch. Serve with stuffed parantha, pulao, pasta, khichdi, dalia, or whatever you wish. It can also be used as a sandwich spread or a salad dip. The uses are endless, have fun!
Method:
1. Blend the cashews and water to form a smooth, thick paste.
2. Add the lemon juice, green chilli, coriander leaves, pepper powder, cumin powder and salt. Mix well and refrigerate for a few hours.
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