Cilantro Sour Cream (vegan)

Cilantro Sour Cream (vegan)

Giving up dairy for me was reeeeeeaaaallly hard. But my body thanks me for it every day. After years of allergy attacks, a cough that wouldn’t go away and constant breakouts, I discovered the cause, gave up dairy, and never looked back..

But that cheese…and sour cream! Thankfully I discovered that blending nuts like cashews and almonds with water was an excellent cream substitute. Plus, they provide healthy fat and are a good source of minerals. This is a take on my standard non-dairy, vegan sour cream..but with a little twist of cilantro and lime…perfect for southwestern style salads, rice bowls, tacos, potatoes…or anything really. I tend to find myself licking the bowl of whatever this is on.

To make the southwestern lunch bowl below, I mixed together some roasted Japanese sweet potatoes, cucumbers, black beans, green onions, avocados and tomatoes over a bed of chopped kale (romaine would work well too). For a little spice, I topped it with some Siracha. YUM!

southwestern-lunch-bowl

Cilantro Sour Cream (Vegan)

  • 1/4 cup packed cilantro
  • 1/2 cup cashews (soaked in water 2+ hours or overnight if you have time)
  • 1/3 cup water (less if you want it thicker)
  • 2 tbsp lime juice
  • 1/4 tsp salt (more or less to taste)

Place all ingredients in a high powered blender or food processor and blend until smooth.

Use as dressing, dipping sauce or to top veggies, tacos or meat.

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