UH-mazing Vegan Cashew Sour Cream Recipe

One of these days I am going to get my crap together and start posting about my struggles and management with PMDD (PMS’s pissed-off older sister). One of the things I will preach about is how all forms of PMS are exacerbated by an over-abundance of hormones and chemicals that simulate hormones so well, that our body thinks we have an abundance of hormones (seriously – pitch those synthetic room fresheners and plastic food and beverage containers; for your own good. More on that later). But dairy is a big culprit so I try to eat as much of a non-dairy diet as possible; something that will be much easier now that I am no longer in a job that has me traveling to various regions of the Bible-belt, where the cuisine is heaping fried mash of something, with a salted, buttered, gob of something else. And of course, gravy on the side.

One of my biggest weaknesses is sour cream. LOVE it. I could eat it on just about anything. And I have had the commercial vegan sour cream – Le Nasty. This stuff is easily the most creamy and tangy stuff I’ve had. And made in my new Vitamix, it came out so gorgeously creamy (see pic below) – it was the consistency of the real thing! Seriously, consider making your next kitchen investment a Vitamix. I was SO lucky in that my wonderful Mama gave mine to me for Christmas. This thing blows your blender out of the water!

Vegan Cashew Sour Cream:

  • 1/2 pound raw cashews
  • 3-4 limes (depending on how much tang you like)
  • 1 clove of garlic
  • sea salt to taste
  • 6-8 oz of water – depending on the consistency you like your sour cream. Start with less and keep working in more until reaching desired consistency.

Throw it all in your blender, and blend that puppy up! Put in the fridge and let chill. Remember, this is mostly raw and all natural, so plan to eat within 7 days because this happily has no preservatives in it :). “If your food can go bad, it is good for you. If it cannot go bad, it is baaaad for you!”




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