Another friend on the Spunky Coconut Facebook Page, Lisa, reminded me of this great recipe: Cashew Sour Cream. I hadn’t made it in over a year, and I was so grateful to Lisa for making it and bringing it up. She also suggested this link for more great nut cheese recipes. Thanks Lisa!
This is not my recipe—If you google Cashew Sour Cream you can find pretty much the same proportions on a bunch of sites. All of them saying the same thing too: This sour cream is so good, and so much like dairy sour cream. I love it.
I made Cashew Sour Cream again the other day, and dipped my sweet potato fries in it. Mmm…
Then last night we had a friend over, and made this pizza in the top photo. We used my egg-free bagel recipe for the crust, rolled it out and baked it for 15 minutes. Then we topped it with our cashew cream cheese, sundried tomato sauce, caramelized onions and olives. It was so good, my friend and I were naming all the other things we wanted to eat with the cashew cream cheese. She said steamed asparagus and cashew cream cheese—I can’t wait to try that one! Next Friday, hon? 😉
Soak 1 cup of cashews about 8 hours. Strain, rinse in fresh water & strain again.
Add to the food processor of blender with:
1 to 2 tsp apple cider vinegar
3 to 4 tbsp lemon juice
1/4 cup water
1/4 tsp sea salt or Herbamare seasoning
Puree till creamy and smooth.
I like to add a pinch of onion powder to mine too. Yum.