How to make Dairy-Free Sour Cream | Vegan and Gluten-free





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.
.
It’s made with cashews- NO SOAKING necessary. 
.
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!
.
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
.

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.

Related posts: 



@chefjoanna

Hummus ##fyp ##recipe ##foodfam ##healthyrecipes ##healthyfood ##middleeastern ##middleeasternfood ##learnontiktok ##homecooking

♬ original sound - chefjoanna

Comment with Facebook

Comments