When I first went vegan, it always felt like there was something missing from my mex inspired dishes. I used to put plain greek yogurt on EVERYTHING.
Since going plant-based, I have tested and tried different methods to make a creamy and sour-ish spread to add to my food.
What have I tried?
Anything from “veganaise” mixed with spices – which I think is really tasty but I try to avoid processed products like that – all the way to soaking nuts overnight – which I hated because I will never responsible enough to remember to do that.
I use this cashew sour cream for tacos, tostadas, burrito bowls, salad dressing, etc!
That being said, I have created a no-soak fool-proof cashew sour cream that only requires 4 ingredients + some water! This sour cream is…
No-Soak Cashew Sour Cream
- 1 cup cashews
- 1/2 tsp salt
- 1 lemon, juiced
- 3/4 cup water
- 1 tsp nutritional yeast
- water for “cooking” cashews
- In a small sauce pan, add cashews and enough water to cover them. Bring to boil, turn to medium and let simmer for 10 minutes.
- While the nuts are on the stove, prep & add all other ingredients in a food processor.
- Once the cashews’ time is up, strain it and run it under cold water for 1-2 minutes – you want to decrease the temperature so that it blends well with the other ingredients.
- In the food processor – with all ingredients (including cashews and 3/4 cup water), blend for 4-5 minutes.
- You want the consistency to be extremely creamy with almost 0 grainy texture. Add more water if you want a thinner texture. Add more lemon and/or salt for more flavor.
Wanna turn it into a salad dressing? Add 1 tbsp of oil & 1 tbsp of white balsamic vinegar! It tastes great with kale, spinach, bell peppers, & onions!
Have you tried out the recipe? How did it go? Are you wanting to save this and make it later?
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I love the weekend. I pretend that I don’t have a day job. I feel like have all the time in the world to do what I love – nothing – I mean, cooking. I actually love creating new recipes – especially spectacular ones that can be made when you have a little extra time (like during the weekend)!
With the help of a friend, I created these terrific pancakes on this glorious Saturday morning.
They are packed with amazing ingredients and they are gluten free, vegan, and sugar free – what a deal!
These pancakes are nutty, filling, chocolatey, bursting with flavor.
Prep Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Total Time: 30 – 45 minutes
- 2 flax eggs
- 1 cup rolled oats
- 3/4 cup almond meal
- 3 bananas
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp peanut butter
- 2 tbsp olive oil
- 1 1/2 cup almond milk
- pinch of salt
- 2 tsp cacao powder
- 1 cup chopped walnuts
You will need a food processor or blender.
- Prepare flax egg in a big bowl.
- In a food processor – pulse oats with almond meal. It should be relatively fine, with a little coarseness.
- In the bowl, mash in 2 bananas & the baking powder.
- Add salt, oil, peanut butter, vanilla, and almond milk – stir.
- Stir in almond & oat mixture. Mix until consistency is drippy, but full and smooth.
- Set aside 1 cup of the batter and mix in cacao and a splash of almond milk.
- Chop up walnuts & cut up banana in discs, halved.
- Set a griddle to medium-low and heat up a dash of oil.
- Using a ladle or large spoon, drop about 1/2 cup’s worth of batter on the heated griddle.
- Use the cacao batter and drip chocolate spots on your pancake – swirl around if you want, too!
- Add 5 slices of banana and sprinkle a small handful of walnuts to the pancake.
- Let cook for 5 minutes & flip.
- Let the other side cook for 5 minutes, too.
- My mixture makes about 8 small cakes – however, the quantity can vary based on pancake size.
- Stack up a few (or all of ’em), top it off with some hemp hearts, chia, blueberries, syrup of choice, and enjoy!
You probably noticed in the picture that I also feature a berry-saucey-lookin’ thing. I created that in a little pot on medium-low heat. It was 1 tsp of coconut oil & abut 2 cups of blueberries. I let this slow cook while frying up the pancakes – relatively 30 minutes.
I adapted and modified a tried-and-true GF pancake recipe from Minimalist Baker to fit my taste and it is amazing!