Vegan Sour Cream
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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Need
- 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
Do
- 1
Soak cashews in a bowl of water for at least 2 hours.
- 2
Strain and discard water from Thermomix bowl.
- 3
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.
- 4
Discard the water in Thermomix bowl.
- 5
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.
- 6
Use in place of sour cream in most dishes, (maybe not in a cheesecake though!)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
