Cashew sour cream

7 Dec

I’ve been trying to find a way to replace cheese, yogurt and sour cream for a while. Not totally, but in a 70-80% proportion. I don’t know if you know this, but cheese is harder to digest than meat and that’s why I’m trying to avoid it. Even though, from time to time I get a craving for cheese and tomatoes. Today I managed to find a very good recipe for sour cream. I’m still working on that for yogurt and cheese. Raw sour cream is made of cashew(caju).

You will need:

250g of cashew
Half a lemon’s juice
One spoon of Himalaya salt
One spoon of apple vinegar
Around 150 ml of water

Put the cashew in water for four hours of soaking, let the water drain, then rinse and put it in the blender (Thermomix). Add the rest of the ingredients and mix slowly until it looks like a paste, after that increase the speed. The taste and the look are really similar to classic sour cream. You can serve it on bread, you can add greens or you can use it in soups. Next time I’ll show you a soup made with this sour cream.

I hope you’ll like it. Enjoy!