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.
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.
E-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders.
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