We are in full holiday mode now in NYC with fragrant trees lining the sidewalks and crowds making it difficult to cross the street. Magical displays bigger than the imagination light up the winter grey skies. Deep breaths take on that refreshing wintry chill and the clanking, bang of heat pipes in our apartment have become the background beat to our lives.
Normally, I’m a social butterfly this time of year, but these days I’ve been flexing my “NO” muscle, spending time where it’s important to spend time, becoming more clear about where and on whom to focus attention. It’s time to parse out which paths lead to growth and which are merely fillers. It’s an interesting transition for me and it can be lonely at times, but it has imbued each moment with a hint of newness and each decision made under its auspices as one worth honoring. I have a feeling that the inward focus and clarity that comes with refusal is leading to a good place.
One of these places is to plant-based eating and all of the abundance that has come out of opening my mind about what makes a meal and how many varied and wonderful gifts come in the form of nature. I rarely do an entire post devoted to a condiment, but this dairy-free, cashew sour cream is truly something to write home about (hi mom and dad!). I’ve been putting it generously on the chilis and stews that I’ve had simmering on the stove this month. It adds an unparalleled tang and richness to everything without being overpowering. With a just a tiny bit of foresight (soaking the nuts for a few hours) you can whip this up in five minutes and elevate even a regular meal to a regal estate. I’d even eat this full of berries as a Greek yogurt substitute. No matter what your eating habits, this is a condiment worth having on hand. It’s a detail to take note of.
This avocado toast drizzled with superseeds and cashew sour cream has become my breakfast and snack at least a few times a week. While you hardly need a recipe for avocado toast, dressed up in this sour cream on a bed of whole grain sprouted toast, I thought it was worth displaying as an easy snack or breakfast option. It’s filling and keeps me from stuffing myself with all of the incredible baked goods that mark this very special season. Happy Thursday!
CASHEW SOUR CREAM
INGREDIENTS:
- 1 1/2 cups raw cashews, soaked
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- pinch kosher/sea salt
DIRECTIONS:
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth.
Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.
I love cashews, so why not. People overlook what one can do with nuts – what astonishing resourcefulness you have! I hope you are having a nice crisp winter, as opposed to the Arctic blasts sometimes felt in New York 🙂
Thanks, MD. I agree with you. I had no reason to experiment before and I feel like I was missing out! Who knew cashews were so versatile. And this sour cream is so good! This winter hasn’t been too biting so far, but there’s time 😉 heading over your your page now!
I hope you get away with a mild winter, but I suppose there’s a long way to go 🙂
Thank you! Brrrr….
I have made cashew cream several times and it is very tasty. Mastering vegan techniques that are pleasing to the palette are not always easy to accomplish, Are you familiar with Forks Over Knives? Here is a link if you are not
http://www.forksoverknives.com/cooking-course/?mc_cid=cc4e3d4ec2&mc_eid=35a82d6aba
You always surprise me! I don’t know why because you’re such an amazing cook. I love that you’re always adapting for your gluten free or vegan friends. Cashew cream is so good! Thanks for the forks over knives link. Ill look into taking that course. I am familiar with the website after I watched the documentary, which kind of was part of the reason I’ve opened my mind to this. Dr. Colin Campbell from the movie is really a hero of mine now. I’m still learning and growing here but it’s amazing how knowledge truly is power. Thanks, Jovina. I hope you’re doing well. I truly love hearing from you. Xo
Yum, this cashew cream has my mouth watering! I am a big fan of sour cream, but have cut way back on it because I am trying not to over-do it with dairy. I bet this is a delicious and healthy way to get that same creamy texture and taste! It sounds like you are finding meaningful and deep ways to nourish yourself, not only with food but also with spirit. Best wishes to you during this busy, yet at the same time, introspective, season!! Thank you for sharing this recipe–I would like to try it over the holidays!!
Thank you, Jenny. I think you’re right. I’m slowly changing for the better. You will love this cashew sour cream. It’s very easy and almost indistinguishable from the real deal. I can’t believe these things aren’t main stream. Have a wonderful weekend! Xo
Am intrigued by this…not something I’ve ever tried but am definitely going to make it!
I think it’s definitely worth making. I’ve really been enjoying it! I had no idea how versatile cashew nuts are! I hope you love it! xo
I’m not doing much with nuts these days, a black walnut shell cost me a tooth on Thanksgiving weekend and I’m not quite ready to go back to that well yet. Maybe once everything is “fixed”, I’ll brave them again — but no black walnuts unless I shell them myself!!!
Anyway and more to the point, your cashew cream sounds fantastic, Amanda. Although my issues with dairy are relatively minor, that’s not the case for some of my friends. This cream will be very well-received. Thanks for sharing.
Thanks, John. Nuts are expensive. I just look at it as a healthy investment, especially if you’re not spending the money on dairy. What did you do with the walnut shell? Interesting. I had more of this cashew cream last night in chili. Solo good! Be well!
The man that sells us honey in Michigan also sells black walnuts that he’s cracked and apparently chopped. In the past, I’ve come upon a bit of shell but without any consequences. I roasted a handful of the nuts and put them in my turkey dressing for Thanksgiving. The next day, enjoying my favorite turkey, dressing, and cranberry sauce sammich, I broke a tooth on a piece of shell. Luckily, the only pain I’ve experienced is to my wallet, since the loss of that tooth pointed out problems with its neighbors. All of this will be addressed next week. I’ll be fine — I’m just not going near black walnuts for a while. 🙂
Ohhhh wow. That’s horrible. Now I understand the comment fully. Jeez. I totally would stay away from nuts too after that. I hope it all works out. Dental work really is outrageously pricy and insurance doesn’t help much. Funny in hindsight? 😉
Oh, yes, Amanda, I’ve had a few chuckles over it. I even asked my DDS if we couldn’t just stick a Tic Tac into the space and call it a day. He said no. I need to find a new dentist, one with a vision! I will admit, however, I may punch the next person that asks me to whistle Merry Christmas. That joke got old really quick. As I said before, it will all be fine and I’ve been making soup for a couple of days. I’m all set. 🙂
Glad to hear you have a good attitude about it. Ah the risks of loving to cook and eat 😉