It's been years since I had sour cream, probably close to 2 1/2, so when I decided to make my own, I almost fell over with joy! I was inspired by my dear friend Jamie, I was at her house one day to do some work on our joint business venture and she busted out the sour cream and ranch dip....with ruffled potato chips! That was it, I decided right then and there I was going to make my own darn sour cream. Mic drop….
I have a love for things that go crunch (as long as they aren't bones or body parts), so when I saw the ruffled chip go into the sour cream dip, it took everything in me to not grab it and eat it. But I knew that I would be so sick from it that it wasn't worth it. Then, as the idea of sour cream came creeping into my mind, so did all the things that are to die for with it on top, or inside. First up was a baked potato, it had been too long since I had had a fully loaded one, so why not start now! I came home and decided to find a recipe to make my own. I ran across Oh She Glows while on my brief stint at trying on Vegan (read more about that here www.essentiallyom.com/writings--om-blog/the-yogini-who-couldnt-be-vegan and thought I'd actually give it a try ( ohsheglows.com/2016/03/13/cashew-sour-cream/). I had seen other recipes on line but they contained nutritional yeast, and unfortunately, my digestion and yeast do not get along. So I knew that Oh She Glows would suit my body best and off to soaking my cashews I went. I always soak my cashews overnight, I have done the quick soak method a few times and find that they are still a challenge for my body to digest. I'll offer the trick however, since maybe you won't have an issue, or you're reading this and don't want to wait overnight. You simply boil water and pour it over the cashews and let them sit for 1 hour (still follow with a solid rinse after). I'll be sharing ways I used this recipe to make dips that call for sour cream, but today, I'm going to share the base of this deliciousness here first. This took baked potatoes to a whole new level! I didn't even know how boring they were until I put this bad boy on them, throw a few green onions on top and wow! My daughter now asks for baked potatoes for lunch....
I love the simplicity of this recipe, there are just a few ingredients and it tastes O'Mazing!
1 1/2 cups raw organic cashews (I like Terrasoul brand from Amazon)
3/4 cup water
2 tablespoons fresh organic lemon juice
2 tsp apple cider vinegar (I like Bragg's)
Scant 1/2 tsp fine sea salt (I use pink himalayan)
Soak cashews overnight (1 1/2 cashews covered with 4 cups water)
Drain and rinse well (until water is as clear as can be)
Toss cashews in a high speed blender (I use a Vitamix)
Add in all the ingredients
Blend on high until smooth and creamy, you may need to pause and scrape down sides.
Scrape out and place in an air tight container
I scooped out 1 cup for use and placed the other in silicone cupcake liners and froze for later use.
When I placed this on top of my fresh out of the oven organic baked potato, I almost cried. Dramatic, yes? True? 100%!
From my heart and hO'Me to yours.
Mary O'Meara -