This low amine sour cream recipe adaptation is derived from a recipe for Mock Sour Cream and Chive Dip, in Jennifer Cornbleet’s book, “Raw Food Made Easy.” I was skeptical when my then raw food roommate made this for me the first time, but it took my breath away. It is delicious, and I have since made it many times. This low amine sour cream substitute will keep for five days in the fridge.
Yield: 1 C
1 cup soaked raw cashews
1 to 1 1/2 C water
1 tsp ascorbic acid
1/4 tsp salt
- Soak cashews at least 2 hours in water.
- Place cashews, ascorbic acid, salt, and 1/2 C water in a food processor and blend till smooth. Stop occasionally to scrape sides and corners out with a spatula. Add more water until it reaches the desired consistency (it will thicken a bit when chilled).
- When well blended and very smooth, chill for 30 minutes.
- Serve, or mix with 1 Tbsp dried basil, lemon thyme, dill, etc., mix in, and then serve.
Very Low Amine: water, ascorbic acid, salt
Low Amine: cashews
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