Back from a very relaxing weekend far from civilisation at a paradise-like place with wonderful people, great food and interesting conversations, I’m going to present you a savoury recipe today. This sour cream made out of cashews and apple vinegar is so tasty and at the same time completely easy to prepare. It takes less than five minutes. We enjoy it nearly every week. What I love the most is that you can use it in so many different ways: As a dip with vegetable sticks or crackers, as part of a salad dressing, with homemade vegan burgers, etc. But in the end we still prefer the classic combination with some spicy beans. This is why I absolutely want to show you the recipe for it, too. Try it, it’s worth it! 🙂
It’s really very easy to prepare this vegan sour cream: Just blend the cashews and the apple vinegar with 60 ml of water and a pinch of salt! I recommend you add some chopped chives.
Check out the video:
Now the beans. The first step is to cover the dried beans with water and leave them overnight.
Afterwards, you can pour off the water and boil the beans with fresh water and a pinch of salt at least for an hour.
Meanwhile, roast the cilantro seeds and the cumin seeds in a big frying pan. Enjoy the developing aroma! 🙂 Add the oil shortly before the seeds burn and get black.
Now you can add the chopped chili, the beans, the molasses and the garam masala. You see some information about molasses and garam masala if you scroll down.
The tomato sauce can also be added. Stir everything together before seasoning well with all the spices listed below and if needed with some more salt. At the end you need to add the red wine vinegar.
Serve your spicy beans with the cashew sour cream, some steamed carrots and brown rice.
What is molasses?
Molasses is a by-product from sugar production. As it contains all the vitamins and minerals that are extracted from white sugar, many sources describe it as a wonderful remedy. Some people eat it plain or spread it on bread. Personally, I don’t like it very much that way. But I use molasses to sweeten some particular drinks or desserts as well as to add a special flavour to savoury recipes as it is the case for my spicy beans recipe. Many barbecue sauces owe their unique flavour to molasses. For the spicy beans an alternative (that isn’t equivalent, but possible) would be honey.
What is garam masala?
Garam masala is a traditional indian spice mix. I usually buy garam masala from the swiss company Morga. It contains the following ingredients: Cilantro, star anise, ginger, cloves, jeera, black pepper, nutmeg, curry, mustard. The first mentioned ingredients are the ones of whom it contains the most. So if you don’t want to buy garam masala, you can just substitute it with some cilantro powder, star anise seeds and ginger powder. Maybe you also have nutmeg and mustard at home. Nevertheless, I strongly recommend you to have garam masala in your household, because it helps you pep up many dishes in a very easy way.
CASHEW SOUR CREAM
plant-based (vegan), soy-free, lactose-free, gluten-free, raw
Preparation time: 5 min
Level of difficulty: very easy
- 100 g/3.5 oz cashews
- 40 ml apple vinegar
- 1 tbsp chives (optional)
Blend all the ingredients except the chives adding 60 ml water and a pinch of salt. Chop the chives and mix them to your sour cream.
plant-based (vegan), soy-free, lactose-free, gluten-free
Level of difficulty: easy
- 250 g/8.8 oz beans
- 500 ml tomato sauce
- 1 tbsp molasses (for more information see above)
- 1 tbsp cilantro seeds
- 1 tbsp cumin seeds
- 2 tbsp olive oil
- 1 chili
- pepper, paprika powder, cinnamon, oregano, savory, garam masala (for more information see above)
- 2 tbsp red wine vinegar
Soak the beans overnight in water. Then, strain off the water and cook the beans for at least an hour adding a pinch of salt. The cilantro and cumin seeds need to be roasted in a big frying pan on low heat. Before they burn, cover them with olive oil. After some minutes, add the chopped chili, the cooked beans, some garam masala, the molasses and the tomato sauce. Let this mixture cook for a while and season it well with all the listed spices as well as some salt. At the end, add the red wine vinegar.
Maybe this tasty sour cream will also soon be a part of your weekly menu. I wish you a lot of fun triying the two recipes!
Click the button below to download the recipe as a PDF:
Do you have questions or thoughts regarding the recipe? Who has another idea of how to combine the cashew sour cream?
As always, you are invited to leave your comments below.
P.S. We would be glad if you share the recipe on social media in case you like it.