View Full Version : Raw Sour Cream - Looking For A Recipe!
03-29-2007, 12:00 AM
I had a FABULOUS one in Chicago, tastes JUST LIKE sour cream, and supposedly was only rejuvelac and like cashews (I think they left "magic" off the ingredient list, lol) Anyways, DOES ANYBODY HAVE ONE THAT TASTES LIKE REAL SOUR CREAM? Or close enough? A lot of the recipes I see I can tell wouldn't taste like it just from the ingredients alone. Or maybe I'm pessimistic it exists at all. Sniff.
I PROMISE to post pix of the Fajitas I'm making this weekend if we can figure it out...
03-29-2007, 12:20 AM
2 cups raw cashews soaked 2 hrs, 1/2 lemon,1/2 cup celery juice or water, 1/2 teaspoon seasalt.:D Blend till smooth, put in fridge for 1 hr before eating.:cool: - Naked Chocolate, David Wolfe/Shazzie
03-29-2007, 12:38 AM
I am notorious for taking cooked recipes and converting to raw. So, after doing a search for SAD sour cream recipes, MOST of them used only two ingredients: cream and buttermilk.
Now, we know you can blend cashews with water in almost equal parts (maybe a little more water to cashew ratio) to make cream. Blend until kinda warmish...set that aside. Then, from my past experiences with cooking, whenever I was out of buttermilk, all the recipe books said to take milk (I guess about a cup) and add about 1 TBS. of either lemon juice or vinegar (in this case you'd use apple cider vinegar) and let sit at room temp for at least an hour or longer.
So-ooo I'd make some "buttermilk" by adding either lemon juice or acv to nut milk (or perhaps just cashews blended with more water for a more "milk" consistency rather than the cream consistency from before) and let it sit out for an hour or longer, probably good to cover with cheesecloth or something.
The recipes are mainly saying to add about 1-2 TBS. of buttermilk to 2-3 c. of cream. So, I guess you'd play around with the measurements. But once you get that all figured out, combine the two and one recipe said you can put in a mason-type jar with top on, shake for a bit and then let it sit out for 24 hours. Then, refrigerate.
03-29-2007, 10:59 AM
I am just not convinced that cashews with a touch of lemon and salt will make sour cream, though, you know? :-I It is SOUR. Lemons are sour, but lemony. I GUESS maybe ACV? I'll also keep looking, but also try this. THANKS!
03-29-2007, 11:03 AM
Well, the "sour" in sour cream is mainly coming from the fact that it's left out to kinda, I guess, "ferment" a little. That is why it's not merely blending cashews with lemon, but allowing it to sit out for 24 hours as well.
I know Alissa has a recipe in her book and it calls for using miso so maybe that may work too. I've never been a really big sour cream fan, so I don't think I'll be experimenting with any of these anytime soon...but when/if you find what works, please let us know!
03-29-2007, 11:07 AM
I forgot about that part, which makes TOTAL, PERFECT SENSE.
NOW I'm excited! Thank youuuuuuuuuuu! I'll make it Sat, and Sunday I'll post pictures and a write-up, reporting live from my tummy of course.
YAY! I'M MAKIN' FAJITAS!!!!!!
03-29-2007, 11:09 AM
P.S. I DID find this, too, but gee, a bit more laborious...
Makes 1 1/2 - 2 cups
3/4 cup young coconut meat
1/3 cup raw cashews*, soaked 10-12 hours in filtered water
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon Celtic sea salt
Filtered water to thin
03-29-2007, 02:31 PM
Ertarox, the tart sour cream recipe in Raw Food Real World is bang on, in my opinion. It uses cashews, coconut, lemon juice, apple cider vinegar, and water. Even SAD eaters have told me how good it is.
03-29-2007, 05:46 PM
here is one I got in e-mail today; so did not try yet;
Yemiah's Famous Raw Sour Cream
1 Cup Soaked & Rinsed Cashews
1/4 Cup Lemon Juice
3/4 Cup Pure Water
2 Tbl Onion Powder
1 Tsp Super Salt
Optionally add finely chopped
fresh chives, dill, parsley to taste
This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies.
You'll be amazed with it's perfect sour cream flavor and consistency.
03-29-2007, 06:12 PM
You probably had karyn's
• couple cups of soaked cashews
• add water until it reaches something a touch looser than the desired end consistency.(will thicken as it stands a little)
Leave out on your counter for a day or two to ferment
Stick in the fridge . Keeps a long time
blend like mad:
•2 cups of soaked cashews
• Rejuvelac aded to achive desired thickness
(you might be able to sub pine nuts or macs isf you have issues with cashews' raw status)
That's all there is to it!
03-29-2007, 06:37 PM
Yes, it WAS Karyn's. THAT is how she does it? Ferments the cashews? Mmmm.
Okay, and I will try a FEW of these, for sure, AND REPORT BACK TO YOU!
PLEASE, CAN YOU POST THE ONE FROM RAW FOOD REAL WORLD?? <batting eyes>
04-02-2007, 12:55 AM
I spent the weekend trying to create perfect sour cream for my Fajitas! I asked for suggestions and tried 3 of them. Thank you SO much for coming to my assistance, so here's my full report on the majority of your suggestions, so you don't have to make them all yourself to find out. :-)
Here's the Scoop!
Sour Cream #1
1 cup Coc. Meat
3 Tbsp Lemon Juice
2 Tbsp ACV
1 tbsp White Miso
1 Cup Filtered Water (too much, btw)
1/2 cup soaked cashews
1 t. sea salt.
OK, this one tasted the least like sour cream. I could taste the coconut. I wanted it to work b/c I bought a $4 tub of friggin miso for it, but whatever, I like the miso (that is raw? Yippy! I can think of a TON of uses for it!) Anyhoo, my cooked but raw veg friendly buddy liked it a lot, but said it was the least like sour cream. She said it reminded her of the pears and cottage cheese she would eat as a child. Um, yeah. Not a big help, I realize. Not bad, just not sour cream to me at all. Could taste the ACV too. I generally like it, but it didn't taste like 'sour' as much as ACV cream to me. :-I
Sour Cream #2
1 cup soaked cashews
1/4 cup lemon juice
About 1/2 cup water (go easy at first, add as needed)
2 Tbsp Onion Powder
1 tsp super salt
This one was good and quick and easy. But it DOES taste like sour cream and chive sour cream - a strong onion powder taste. I might try it without that first, then add that in. Doable, but still not the best.
Sour Cream #3
This is the one that tastes just like the legendary one at Karyn's. PERFECT sour cream. And the EASIEST.
Blend cashews with water until a fine creamy "whipped" consistency, then leave out. Of course, it requires warmth. I blared my heat in my front room & kitchen all night long with high hopes, folks, and it paid off: this tastes just like sour cream EXCEPT I needed to do it like 2 nights, and didn't have another night, so I took the 1/2 fermented sour cream and added a bit of fresh lemon juice and THAT DID IT. SO easy and so amazingly good. And fermented is always healthier. This way is VERY "Wigmore", so I love that. And fermented foods are the best - My whole upcoming newsletter is about them. :-)
04-02-2007, 03:32 AM
Have you thought of Writing a RAW Food Book?
04-02-2007, 08:13 AM
wow, I've never heard of anything like that before .. (leaving it sit out)....
does it lose it's creamy consistency though when you do that? I would think that would happen.
04-02-2007, 11:22 AM
Yes I want to do an e-book to keep it real. ;-)
AND leaving stuff sit out is the original "cheese", a la Ann Wigmore. Totally ferments it, which is even healthier. :-)
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