For the vegan nachos today I made my first ever dairy-free sour cream. I added a little water to make it like a crema here. It’s creamy, delicious and not grainy at all. Your non-vegan friends will love it.
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It’s made with cashews- NO SOAKING necessary.
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Then you add some lemon & lime juice and water. The juices add acidity and a little sweetness so you get that tangy sour cream flavor without the dairy. Add dill and cucumber to make a tzatziki. Or use it for the vegan nachos I made in the previous post. You will be mind-blown like I was!
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Thank you for the original recipe inspo by a chef and teacher I truly admire. Check her out, she has a warm spirit @chefcynthialouise1
Dairy-free sour cream
Ingredients:
* 1 cup cashews, raw, unsalted
* 1 lemon, juiced
* 1 lime, juiced
* ½ – 1 tsp. Salt
* 2-4 Tbsp. Cold water
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Directions:
No need to soak if you have a high powered blender. Add all ingredients except water. Blend and then gradually add water until you get a thick, but smooth paste. It shouldn’t be liquid-y but hold its shape in the blender. Add more water or lemon juice as needed. Store in fridge for up to 7 days. It will thicken so stir in a little more water or lemon juice to thin out when you take it out of the fridge.
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