Sour cream! Man was that something I was missing when we went dairy-free. Something about sour cream instantly makes a meal seem more decadent. I was in heaven when this creation didn't disappoint! Options are endless but to name a few:
Try it on Mexican night on top of tacos, nachos or tostadas.
On a loaded baked potato. Mmmmm deliciousness!
Or in baking recipes calling for sour cream, dips calling for sour cream or creamy pasta salads.
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Plant-Based "Sour Cream"
INGREDIENTS:
-1 cup raw cashews (either soaked overnight or soaked for 30 min in hot water) -2 tsp apple cider vinegar -1/4 cup lemon juice -1/2 tsp salt -1/2 - 3/4 cup water (assess thickness) -1 tsp nutritional yeast*
DIRECTIONS:
1. Blend in a high powered blender. Refrigerate before serving. Lasts several days.
*Note that nutritional yeast is different than Baker's yeast which is used to make bread rise. It is also different from Brewer's yeast which has a bitter taste. We find it in the health foods section of our grocery store and have been using Bob's Red Mill brand. Nutritional yeast has a cheesy flavor, is extremely low in sodium and is a significant source of B-complex vitamins.
