I'm a sucker for cream, but being dairy free has made making creamy sauces and dishes challenging. More specifically, really miss sour cream for things like enchiladas. So I've been experimenting with making a cashew based "sour cream" and I think I've come pretty close! Of course it doesn't taste exactly like sour cream, but it's a good replacement when I've got a hankering.
Organic Ingredients:
Preparation: Pour off all the water from the cashews and place nuts in a food processor. Add all of the remaining ingredients. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week.
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Kate ColemanE-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders. Archives
May 2013
DisclaimerNo information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice. Do not use this site to diagnose yourself. The information here is meant to give guidance in diet and lifestyle practices including balanced diet planning, instruction in the development of eating habits, physical exercises, and stress management in order to assist in general well-being.
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