A dairy-free alternative to classic sour cream that I think tastes and feels way better than the original! To give the authentic taste of sour cream use cashew milk kefir instead of water.
Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
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Cashew Sour Cream
SOAK Cashews to soften 10 mins in hot water or 4 hours+ in cold water.**
DRAIN AND RINSE add to a blender with all the other ingredients.
BLEND to create a very smooth sour cream. IF it is too thick | stiff add water 1tbsp at a time.
TASTE adjust salt + tang to your liking – if you only added 2 tsp raw apple cider vinegar and you like more tang add up to 2 tsp more.
SERVE as a sauce, dip for Spice Roasted Veg, cream, topping or condiment or use as a base ingredient for dips and salad dressings.
STORE in a glass container or jar with a lid in the fridge.
*TANGYINESS to taste if using water not kefir the raw apple cider vinegar will help bring the tang, start with 2 teaspoons and add up to 4 teaspoons. If you are using kefir, start with just 1 teaspoon raw ACV, taste and add to your liking.
**YOU CAN SKIP the soaking – cashews are the only nut where this works! For the smoothest results soak at least 30mins.
SUBSTITUTE Cashews for sunflower seeds or other nuts like hazelnut – the flavour will change.