By: Susan Joy
This recipe is in my 5 Week Meal Plan E-Book 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.
- 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
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 5 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