![]() Keyword: 5 minute, cashew cream sauce, easy, garlic, vegan alfedo pasta sauce. ![]() Right before your eyes, in just a few seconds, an amazing transformation.īe sure and let me know if you make this! Leave a comment take a picture post it on Instagram tag the photo #shaneandsimple because I want to see your dish. The Best Cashew Sour Cream Vegan BBQ Recipe 1 cup cashews (150 g), raw and unsalted (soaked for a few hours, see notes) 2 tbsp lemon juice 1/2 tsp apple. This versatile cashew cream sauce can be used as alfredo sauce over pasta or zucchini or as a vegan sour cream dip or topping Prep Time 5 mins. Add cashews and let sit until tender, 3060 minutes. Simply add all your ingredients to a blender and let the fun begin. Bring a medium pot of water to a boil, then remove from heat. Blend in up to 1 tbsp (15 mL) more water, if required, to desired texture. Serve immediately or store in a covered container in your fridge for up to a week. In blender, puree soaked cashews with the soaking water, lemon juice and salt. 1 cup raw cashews, 6 tablespoons water, 1 tablespoon white vinegar, 1 teaspoon nutritional yeast, 1 lemon, - teaspoon sea salt. The cashews provide a rich and creamy texture as well as a slight sweetness with a little “tang” that is the perfect compliment to spicy meals. Taste and add an extra teaspoon of salt, if desired. This cashew sour cream is super good! It’s healthier than regular sour cream, which is made with dairy. ![]() Are…you…READY?!?ĥ Ingredients and less than 30 seconds to make. I’m about to show you how to make cashew sour cream and it will blow your mind. It’s the perfect compliment for spicy dishes like your favorite veggie chili or veggie enchiladas.Ĭashews are a spectacular little food and a miracle worker when it comes to dairy free living. The cashews provide an amazing texture when soaked and blended as well as a slight sweetness. So we always need to adjust our menu based on the food available.This cashew sour cream is tangy, rich, and super creamy! It’s much healthier than regular sour cream. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook.and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are a couple, Jason and Mollie, that loves to cook together. Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it! VERY good - I will make this often! THANKS for the keeper!! Afterwards I told my "if I know what's in it I might not like it but otherwise I'll eat anything" boyfriend and he was surprised! Has kept about a week so far in my fridge and I've been experimenting putting it on everything. I didn't tell them and they raved about the salad. 8 2 cups raw cashews, soaked in water to soften 1 tablespoon apple cider vinegar 1 tablespoon nutritional yeast (optional) 2 tablespoons lemon juice 1/2. I used quite a bit in a potato salad at a barbeque with some "health food fearing" friends. ![]() I can't wait to try on a baked potato! I may toy with adding different spices (Italian, taco, etc) and using in even more! It does have a teeny bit of "tofu" flavor when eaten plain that may be slightly hard for people who fear tofu (as it just doesn't have that sharp, fatty richness), but when mixed with other ingredients that is masked completely. Next, add the soaked cashews, water, lemon juice, nutritional yeast, apple cider vinegar, garlic powder and salt to a high-speed blender. I have used this on sandwiches in place of mayo/meat and am eating as we speak on a salad in place of dressing, which is even healthier than the cottage cheese I usually sub for dressing. Other than the nut switch, I made as directed. Enjoy over baked potatoes or in dishes that call for sour cream. Add a little extra water if needed to remove all the clumps. I can't wait to catch a good deal on cashews, though, because this is AWESOME, even without them! It also helps to fill you up. Add the lemon juice, apple cider vinegar and salt to the blender and blend until completely smooth. I'm trying to trim out all those little fats that add up, dressings being a huge factor! I made this with walnuts instead of cashews because of the high cost of cashews. MMMM!! I'm already vegetarian and am really trying to be closer to vegan and watch what I eat so I can feel better and get in shape. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |