This recipe is in The JOYful Table 5 Week Meal Plan Ebook and it’s time I shared it with you here.
Many people with dairy intolerance miss sour cream – well now you can add a big dollop to your Mexican dishes. My creamy and tangy dairy-free sour cream is so easy to make, everything is whipped up together quickly in a high-speed blender. The dairy-free sour cream will thicken up as it chills in the fridge.
Ingredients
- 1 cup raw cashews, soaked in water for 1 hour
- 2 Tbsp lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp fine sea salt
- 1/4 cup (60ml) filtered water
Directions
After soaking the cashews in water, drain and rinse them well.
Add the cashews to a high-speed blender, along with the remaining ingredients.
Blend on high until you reach a smooth and creamy consistency (with no grainy bits). Scrape down the sides of the jug and blend again until the dairy-free sour cream resembles the smooth dairy version.
Chill before serving.
Store covered in the fridge for up to five days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied