It’s Cinco de Mayo-the perfect time to enjoy tacos as well as other delicious Mexican favorites. Provide your menu a healthy makeover with this particular easy cashew sour cream recipe that’s totally dairy-free. This recipe only entails CINCO ingredients as well as a blender.
The “secret” ingredient is soaked cashews, that provide it an ultra-creamy consistency without dairy. Therapy and lemon juice have a sour tang while aiding in digestion and providing a little vit c. Any time you blend these ingredients with a pinch of salt along with a little water, boom! You’ve gotten instant vegan sour cream. You may up the health factor much more when using an unrefined salt which include Celtic or pink Himalayan salt, which both naturally contain more minerals than table salt.
You will use this cashew sour cream anywhere you’d use regular sour cream, for example on tacos or quesadillas. You can try thinning it all out to learn water and then use it being a salad dressing.
For some healthified Mexican inspiration, check out these plant-based fully loaded slimming tacos and pumpkin quesadillas.
Cashew Sour Cream Recipe
1 cup cashews, soaked overnight in filtered water
2 teaspoon apple cider vinegar
1 tablespoon lemon juice
1/4 cup water*
1/4 teaspoon salt
Place every one of the ingredients in a very blender (a bullet blender works well) and blend until smooth and creamy, for 30 seconds.
Cover and refrigerate. Should last as much as 5 days.
*For a thinner, more dressing-like consistency, add an extra 1/4 cup water.