DiscoverVege

Vegan Cashew Sour Cream and Onion Scones

Vegan Cashew Sour Cream and Onion Scones

Vegan Cashew Sour Cream and Onion Scones. These spicy, homemade cashew and sour cream scones are a delicious container with carbohydrates for your soups or as a treat with a fresh, crispy salad.

This recipe is from the No-Waste Save-the-Planet Vegan Cookbook. 

What you need:

For the cashew sour cream:
2 cups of raw cashew nuts
½ cup of unsweetened vegan plain yogurt
2 tablespoons of lemon juice
1 teaspoon of salt
Water as needed

For the scones:
1¼ cups all-purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
½ teaspoon of sugar
¼ teaspoon black pepper
¼ cup of cold vegan butter, diced
⅓ Cup of cashew sour cream, divided
3 spring onions, white and green parts, chopped and dry-pressed

What you are doing:

  1. For the cashew sour cream, add cashew nuts to a medium-sized bowl with a lid. Cover with filtered water and stir. Cover the bowl with a lid and soak overnight at room temperature.
  2. Drain the cashews and rinse. Put in a high-speed mixer with the remaining ingredients and 2 tablespoons of water. Mix high until everything is smooth. Add 1 tablespoon of water at a time, as needed, until the desired consistency is achieved. Transfer to a medium-sized bowl with a lid and let sit at room temperature overnight to turn sour. Once done, put it in the refrigerator for another 2 days to allow a slower acidification process to develop.
  3. For the scones, preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat.
  4. In a medium bowl, whisk together the flour, baking powder, salt, sugar, and pepper. Put in a food processor. Add butter and pulse a few times to distribute. Add sour cream and pulse a few more times. Add green onions and legumes to spread them out. Transfer the dough to a baking mat and shape it into an 8 × 4-inch block. Cut into 4 equal scones and leave 1½ inches between the scones.
  5. Ready to serve.

Please leave your comment after trying out this recipe. Thank you.

Exit mobile version