During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels. I don't spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins. Before bed I put 1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true. This recipe is based off THIS vegan/dairy free "sour cream."
-These gluten-free English muffins
-1 package of wild caught Lox
-1/2 cup cashews, soaked for at least 4 hours (I soak mine for around 6)
-1 teaspoon dried dill
-1/4 to 1/2 teaspoon salt (to taste)
-3 tablespoons fresh lemon juice (more or less to your sour preference)
-3 tablespoons filtered water (or more until desired texture)
1. To make the cream cheese place soaked cashews in blender with salt, dill and add 3 tablespoons of water and 3 tablespoons of lemon juice. Blend. Continue blending and adding water or lemon juice until your desired consistency is achieved. I prefer a thicker spread and used more lemon for a sour taste.
2. Toast English muffins
3. Add lox
4. Make your favorite cup of tea and enjoy an elegant breakfast.
Shared on: Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Slightly Indulgent Tuesdays,