Simple Way to Sour Cream Enchiladas Joanna Gaines

Cashew Sour Cream

Seasoned chicken wrapped in tortillas and covered with a creamy sour cream sauce!

Recipe Summary Cashew Sour Cream

Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!

Ingredients | Sour Cream Enchiladas Joanna Gaines

1 cup raw cashews

7 tablespoons water

2 teaspoons fresh lemon juice

2 teaspoons rice vinegar

½ teaspoon kosher salt

Directions

Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.

Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.

Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

The cashew cream thickens up a bit after being in the fridge, and the tart flavors come through more. Vary the levels of lemon juice and vinegar to your taste!

Info | Sour Cream Enchiladas Joanna Gaines

prep: 5 mins additional: 8 hrs total: 8 hrs 5 mins Servings: 10 Yield: 1 1/4 cups

TAG : Cashew Sour Cream

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