Vegan sour cream and onion scones
These spicy, homemade cashew and sour cream scones from the No-Waste Save-the-Planet Vegan Cookbook are a delicious container with carbohydrates for your soups or as a treat with a fresh, crispy salad.
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:
- 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.
- 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.
- For the scones, preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat.
- 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.
Photo credit: Celine Steen