Recipes, Sides

Vegan Sour Cream

I have a mental block around these cashew-based ‘cheeses’, but I really like this one.  It’s great in a wrap with some veggies and lettuce! I noticed that it got sweeter the longer it stayed in the fridge. Is that just me, or have any you experienced that with cashew-based pastes? Post below! This is adapted from Raw Food, by Erica Palmcrantz and Irmela Lilja. The recipes in this book are fantastic but it is the only recipe book I have ever seen which does not have an index. I halved this recipe, but I will post the full recipe below. I did not use dill ( not a fan) and I used dried basil as my window-ledge basil has yet to recover from our two weeks away.

Vegan Sour CreamIngredients:
1 cup cashews
1/2 cup water
1.5 Tbs lemon juice
Salt, to taste
2 inches, leek
1 Tbs fresh basil
1 Tbs fresh dill (urgh)

Okay, this is tricky, now: Blend all the ingredients together in a food processor. Scrape into a bowl. Cover and keep in the fridge until ready to serve.

This goes really well with the Vegetable Tempeh Fajitas!

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