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