Raw+Sour+Cream

Raw Vegan Sour Cream




@http://www.addictedtoveggies.com/2010/12/atv-staple-recipe-raw-vegan-sour-cream.html    1 and 3/4 cups soaked cashews = 2 cups 2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar 1/2 tsp Salt Puree all of the above for 2 minutes until you have a thick and oily paste Pour gradually water 
 * 1 and 1/4 cup Water Total **



**__Addicted to Veggies Sour Cream__** //Yields 2.5 cups total//    **Step 1.****Cashews and Soaking** Soak 1 and 3/4 cups    *dry Cashews overnight (roughly 6 to 8 hours)*   Anytime you soak Cashews they will expand in size due to the water they retain. <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> *After the Cashews have soaked they will amount to roughly 2 cups. <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> Drain the Cashews from the soaking water and proceed to make your Sour Cream.

**Step 2.** **Making the Sour Cream base** Into your Food Processor combine the following:

2 c Cashews <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> 2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar  <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> 1/2 tsp Salt  <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> Puree all of the above for 2 minutes until you have a thick and oily paste



Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.Leave everything in your food processor and move on to the next step. **Step 3.****Finishing the Sour Cream** __Pay special attention to the following Water directions and measurements – this will ensure that you get the best quality and consistency.__  <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> This recipe calls for:
 * 1 and 1/4 cup Water Total** <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> Have your water measured out and carefully follow the directions below.  <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> While your food processor is “On” proceed to stream in:1/4 cup of waterPuree for 1 minute

Proceed to add the rest of your water in 1/4 cup incrementsLet your processor puree for 30 seconds in between EACH 1/4 cup of water addedThis means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for.Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour.

After your Sour Cream has chilled it will have thickened into the perfect consistency.

Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. <span style="background-color: #ffffff; color: #222222; display: block; font-family: arial,sans-serif; font-size: 19.33333396911621px;"> You can also divide it in small batches and it will keep for up to three months in your freezer.