Okay, I admit it. This isn’t exactly earth-shatteringly original. Every vegan worth her tofu knows that cashews make an excellent dairy alternative. A quick google search for “cashew sour cream” yields 181,000 hits. But, that’s not going to stop me from posting my version. See, I’ve not had the best of luck with the really original stuff I’ve been working on the last few weeks. My waffles keep sticking. My multi-grain sandwich rolls are too heavy. That new soup we tried was fine, but nothing memorable. But, this stuff? This stuff is tasty. I’ve made it a bunch of times now, with slight variations. We’ve drizzled it on enchiladas, smeared it on tostadas, dunked our chips in it, and tonight we slathered it on sandwiches. It’s super forgiving. While you should really soak the cashews, when I made this batch it was a last-minute thing. I took the cashews straight from the freezer. It still worked. So, the next time your gluten free or vegan experiments fail, whip up a batch. It’s sure to put a smile on the face of any gluten free, dairy free momma.
Cilantro Lime Cashew Cream
1/2 cup raw cashews
1/4 cup of water (approximately)
juice of 1/2 lime
1 medium garlic clove
1/4 – 1/2 t. salt
a few sprigs of cilantro
Toss all ingredients in the blender and blend away. Add more water for a thinner consistency. Note that it will thicken in the fridge. This batch was pourable when first made, and spreadable the next day. For best results, soak the cashews for 8 hours and use the soaking water for blending.