This recipe makes about 200ml of raw vegan sour cream.
It is very simple and very quick to make. It would take you about 5 minutes to mix all the ingredients, and its ready to serve! (However, don’t forget to soak your nuts for about 4-6 hours before))
Good sauce to use as a dip for veggies, green salads, or as a natural spread for home made raw crispy breads. If you are not vegan, I would also recommend this sauce to your fish dish for extra protein kick with some garlic aroma)). Speaking about garlic, for it’s well known amazing antibacterial qualities, good idea to add this sauce to your menu when you’re feeling down. It will help you to fight that nasty cold!
Last advice, don’t keep this sauce for too long in your fridge, 2-3 days would be maximum. Better to make less and enjoy fresh!
Healthy Raw Dairy-free Sour Cream
150 g cashew nuts ( soaked for 4-6 hours)
120 ml pure water
1 garlic clove
pinch of Himalayan salt
pinch of black pepper
2 tbsp chopped red onion
( add some chopped parsley if you prefer)
How to make:
Process all ingredients in the powerful blender until creamy. Done!
Place in the glass jar with a lid. Keep in the fridge. Don’t freeze.