CONDIMENT
Creamy Dairy-Free Sauce
Cashews make some of the best dairy-free creams and cheeses in the plant-based world. For those who struggle to tolerate lactose, are vegan or just love to add more variety, nuts make great dairy alternatives. Most shop-bought options are highly-processed and packed with nasty refined oils, stabilisers and emulsifiers. This recipe has only five recognisable nutritious ingredients and can be whipped up in just minutes with a good high-speed blender.
Ideal with spicy Mexican dishes, as a dip or drizzled in roasted sweet potatoes.
DAIRY-FREE | GLUTEN-FREE | LOW-CARB | RAW | SUGAR-FREE | VEGAN | VEGETARIAN
Cashew Sour Cream
Equipment
- Food Processor
Ingredients
- 150 g Cashews (1 cup)
- 120 ml Hot Water (½ cup)
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- pinch Salt
Instructions
- Soak cashews in hot water for 1 hour.
- Blend all ingredients: cashews, water, apple cider vinegar, lemon juice and salt until smooth.
CASHEW NUTS | LEMON JUICE | APPLE CIDER VINEGAR | SOUR | SOURED | SAUCE | DIP
Shop ingredients
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Equipment you may need
Perfect paired with
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