I was a vegetarian or vegan for nearly 20 years. While I have since found animal products to complement my body, my mind and heart still love the vegetarian ethos of compassion. This is one of my favorite recipes from my days as a vegan. It's incredibly simple to make and truly tastes like it's dairy counterpart.
Ingredients:
¼ cup cashews, soaked overnight and drained
4 tablespoons coconut cream*
1 tablespoon fresh lemon juice
½ tablespoon apple cider vinegar
pinch salt
Directions
1. In a blender, combine all ingredients. The sour cream is now ready for use. It will be quite runny, so if you prefer a texture more reminiscent of dairy sour cream, transfer to an air tight container and chill until the cream has solidified.
*Coconut cream occurs when the fat separates from the liquid. To get coconut cream, place a can of full fat coconut milk in the refrigerator. The cream will rise to the top and can be scraped off for this recipe.
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