Not in the mood for dairy? Ran out of sour cream but have all this stuff on hand? This amazing vegan sour cream will surprise you with it's easy versatility. I would advise using it in desserts, but you know, anything savoury it is well worth giving it a go. It keeps remarkably well.
This recipe appears in the Accidental Vegan chapter in The Weekend Table, my favourite cookbook ever. I hope you have a copy as we are literally about to sell out worldwide. Get yours HERE.
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- 80 Grams Cashews raw
- Water, for soaking
- 250 Grams Cauliflower florets
- Water, for steaming plus some more
- 1 Limes juiced
- 1 Pinch Pink Salt Flakes BUY
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
Soak cashews in a bowl of water for at least 2 hours.
Strain and discard water from Thermomix bowl.
Place cauliflower florets into the Varoma dish, Fill up the Thermomix bowl to the 1 litre mark with water. Place Varoma on top and steam 18 min/Varoma/speed 3 or until cooked so they break easily with a fork.
Discard the water in Thermomix bowl.
Place cashews, cauliflower, 100gm additional water, lime juice and salt into the Thermomix bowl. Blend 5 min/speed 9 Scrape bowl and add EVOO, continue blending 2 min/speed 9 or until desired consistency is reached.
Use in place of sour cream in most dishes, (maybe not in a cheesecake though!)