The first was that I can make my own cream cheese/sour cream substitute at home with just some cashews and a few common ingredients.
The second was that they are the same recipe.
I made vegan, soy free and gluten free sour cream to add to a vegan Mexican pizza (delicious recipe coming soon). At first I was really taken aback by the flavor, probably because I was expecting it to be just like non-vegan sour cream, plus I'm not used to apple cider vinegar. I actually thought, "Ick." Then I tried some more. Then some more. Then more. I realized I was licking it off the rubber scraper, then diving back for even more.
I can't really describe how the flavor works. But it was amazing on the Mexican pizza, and also delicious the next morning on toast, as a cream cheese, with a fruity jelly.
I am really, really excited about it.
- 1 cup raw cashews, soaked a few hours or overnight
- 1/4 cup fresh water
- 1-2 tsp apple cider vinegar
- juice of once lemon
- dash of salt (optional)