Tuesday, August 30, 2011

Raw Dairy Free Cashew Sour Cream (SCD/Paleo/GAPS)

When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, "Yeah, we'll see." There's like 3 ingredients...how is this going to turn out.  I haven't had real sour cream in years and I so miss this addition to our taqueria night.  I am opposed to soy sour cream and so what's a dairy-free girl to do?  Can I tell you I nearly fell off my chair when I bit into my burrito.  DELICIOUS.  I couldn't believe it.  My kids loved it too, and of course my husband was very impressed.  Please try this and be dazzled by delicious simplicity.

Ingredients
-1 1/2 cups soaked cashews (4-8 hours)
-1/2 teaspoon salt
-2+ tablespoons lemon juice 
-Approximately 3/4 cup filtered water 

How To
1.  Place soaked cashews into blender, preferably a high-speed
2.  Add salt, lemon juice and half the water
3.  Blend slowly and add more water until a desired consistency in achieved 
4.  Add more lemon or salt...this is how to turn this creation into a sour cream.  

Note
*You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro or bell pepper   
*Be creative and have fun with your food
Shared on: Allergy-Free Wednesdays, Wellness Weekend 
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6 comments:

  1. Tessa Domestic DivaMarch 20, 2012 at 7:34 PM

    you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds...really good too!

    ReplyDelete

  2. Hi Tessa,

    I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing. :-)

    Hugs,
    --Amber

    ReplyDelete

  3. Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*

    ReplyDelete
    Replies

    1. Hi There,

      I'm sorry to hear that. Well, I can't say for certain, as I've never tried. But, the next time I make "sour cream" I will use ACV, okay. So check back for my notes on that. It's a really great idea! Let me know if you try it too. :-)

      Thanks!

      Be Well,
      --Amber

      Delete

  • Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I'd love to try something like that! :-)

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    Replies

    1. Indeed! I make it really thick (just less water) and use it as sour cream all the time. It's fab. See below for how I used it with dill:

      https://thetastyalternative.com/2011/09/lox-of-love-with-vegan-dill-cream.html

      xo

      Delete

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