Cashew Cream Sour Cream Substitute (low-amine, gluten-free, dairy-free, soy-free, low-carb, paleo)

Cashew Cream Sour Cream Substitute (low-amine, dairy-free, soy-free, gluten-free, vegan, vegetarian, low-carb, paleo) photo

Cashew Cream Sour Cream Substitute (low-amine, dairy-free, soy-free, gluten-free, vegan, vegetarian, low-carb, paleo)

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.

*If making this with no attention to citrus or amine allergy, approximately 2 tsp lemon juice is fine to use.

AMINE BREAKDOWN:

Very Low Amine: water, ascorbic acid, salt

Low Amine: cashews

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47.606209 -122.332071Published in:

on September 22, 2011 at 8:34 pm  Comments (5)
Tags: Cashew, dairy-free, no dairy, non-dairy, Sour cream

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