![]() I love to hear what you think, or any changes you make. If you try this vegan sour cream recipe, please let me know! Leave a comment and rate it below. Or use this Sweet Cashew Cream recipe which uses dates to sweeten. Fruits: Make a sour cream fruit topping by adding maple syrup and dash of vanilla for a sweet, tangy dessert.For creaming: Try using it in stroganoff recipes or blend in your Vegan Mashed Potatoes.Dips: When making ranch or onion dip let this be your go to sour cream.Baking: Use in baking whenever sour cream is called for like this Sour Cream Banana Bundt Cake from VeganYumYum.Veggie Bowls: It’s perfect added to this Vegan Burrito Bowl or deconstructed Nacho Bowl.Tacos: Add a dollop to this Raw Taco Salad, Street Tacos, or Vegan Black Bean Tacos.Soup & Chili: Try adding a dollop on Cuban Black Bean Soup, Texas Three Bean Chili, Easy Vegetable Chili or Quinoa Chili Verde.So now to the good stuff! Use anywhere you would normally use sour cream. It’s compact, easy to clean, and works great! Serving Suggestions Recommended Equipment: I recommend using a high-speed blender or Nutri Bullet (affiliate link) for small jobs like this. For a faster soak, add them to hot water and let soak for 5 – 10 minutes (this is my preferred method).Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.But if you don’t have time to go through the process of soaking, you’ll be just fine if you don’t. Plus, it does help soften them up ensuring a creamy consistency. Soaking cashews will increase enzyme activity, offer greater absorption of the food’s nutrients by the body and help to increase digestibility. I know we snack on nuts without soaking, or eat them in our foods without going through this process, but it does have some advantages. It is recommended to soak the cashews before processing them. Mineral salt – just a pinch to bring out all the flavors.Apple cider vinegar – this also adds an acid flavor and is more potent than lemon.You can also use unsweetened, plain non-dairy milk if you prefer. Roasted cashews will yeild a deeper toasted flavor that is not characteristic of sour cream. Raw cashews – use only raw cashews for their neutral flavor.It takes 10 minutes to make and will last up to 5 or 6 days in the refrigerator. In this recipe, raw cashews, lemon juice, apple cider vinegar, and salt are blended until creamy smooth. The consistency of the dip may change once thawed.Serving Suggestions Ingredients You’ll Need While fresh is always best, this recipe can be frozen. It can also be served with crackers, fritters, wraps and sandwiches. What Do You Serve With Cashew Dip?Ĭashew Dip can be served with raw vegetables like carrots, celery, bell peppers, broccoli, cauliflower and tomatoes. ![]() Bring heat on wok to medium high, add Chicken and cook chicken half way. Mix flour with sliced chicken breast until all pieces are coated. Soaking cashews in hot water softens them so that you get creamy results when they are puréed. Remove with a slotted spoon and drain on a paper towel. Store leftovers in an airtight container in the refrigerator.For a thinner sauce-like dip, gradually increase the water until the desired consistency is achieved.If vegan, replace the honey with agave. ![]() Transfer to a bowl for serving or spread on top of fritters, wraps and sandwiches. Allow to soak for at least 10 minutes.ĭrain the cashews and add to a blender cup or food processor.Īdd the garlic, olive oil, lemon juice, honey (or agave), and water.Ĭhef’s Tip: if a thinner sauce is desired, gradually add more water until the desired consistency is reached. Create!Īdd the cashews to a bowl and cover with hot water. There is no prep work for this recipe except to squeeze the lemon juice. The full recipe and instructions can be found in the recipe card at the bottom of this post. Cashews can be salted or unsalted as most of the salt will be rinsed off.It makes for a healthy, tasty snack or appetizer that is just as perfect for parties and entertaining as it is for a movie night or staying home to watch the big game. This dip is dairy free, gluten free, vegetarian and can easily be made vegan by swapping out the honey for agave. It only takes 5 ingredients (plus water) and about 15 minutes to make. There is just a little “bite” from the raw garlic so it’s kid-friendly too. I first made this cashew dip to serve with Sweet Potato Fritters, but its creamy, nutty and somewhat cheesy flavor is also delicious with raw veggies and crackers. ![]() See our Disclosure Statement for more information. This creamy, delicious dip is the perfect appetizer or snack for movie nights, watching the big game or entertaining. Cashew Dip is a vegetarian, vegan-friendly dip that pairs perfectly with raw vegetables, crackers, and so much more.
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