Cashew Sour Cream Cheeses / Dips

CASHEW SOUR CREAM CHEESES / DIPS

It was difficult to find a non-dairy substitute for a sour cream spread/dip. After some research, we came up with a cashew nut-base option where we ground the cashews with water to create a soft, smooth texture. We have created variations on our base “sour cream” recipe so that you can modify the seasonings for different occasions. yield (for each above) ½-¾ cup (110-165 g) flavored cashew cream cheese

Ingredients

1 cup (150 g) whole raw cashews
additional flavoring to main base:
Plain Cream Cheese:
1 teaspoon (5 mL) apple cider vinegar
½-¾ cup (110-165 g) cashew cream base
1½ teaspoons (8 mL) lemon juice
½ teaspoon (3 mL) apple cider vinegar
J teaspoon sea salt
J teaspoon black pepper
J teaspoon mustard powder
¼ cup (60 mL) water for blending
(or more if needed)
1 teaspoon (5 mL) lemon juice
¼ teaspoon black pepper
¼ teaspoon salt

Herbed Cream Cheese:
½-¾ cup (110-165 g) cashew cream base

Instructions

1. Place cashews in a cup or small bowl and cover 1 clove garlic, peeled and grated ½ teaspoon chives, chopped fine with hot water
2. Let them soak for 20-30 minutes
3. ¼ teaspoon parsley, chopped fine Drain the cashews and wash off any loosened skin or dirt
4. Place them in a blender with the vinegar, lemon, sea salt, black pepper, and mus- tard
5. Add in the ¼ cup water
6. Blend until very smooth, adding more water as required to purée the mixture
7. The resulting consistency should be thick and creamy (not chunky or watery)
8. Store in fridge for up to 5 days
9. be used to create the flavored variations) Spicy/Tangy Cream Cheese: ½-¾ cup (110-165 g) cashew cream base ¼ teaspoon jalapeño chili, deseeded and chopped fine ¼ teaspoon SCD-safe tabasco sauce ½ lemon, juiced J teaspoon mustard powder ½ teaspoon chili powder ¼ teaspoon salt