No-Soak Cashew Sour Cream

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.

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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.

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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…

tangy
creamy
nutty
savory
bright

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No-Soak Cashew Sour Cream

Ingredients:

  • 1 cup cashews
  • 1/2 tsp salt
  • 1 lemon, juiced
  • 3/4 cup water
  • 1 tsp nutritional yeast
  • water for “cooking” cashews

Directions:

  1. 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.
  2. While the nuts are on the stove, prep & add all other ingredients in a food processor.
  3. 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.
  4. In the food processor – with all ingredients (including cashews and 3/4 cup water), blend for 4-5 minutes.
  5. 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!

Tell Me:

Have you tried out the recipe? How did it go? Are you wanting to save this and make it later?

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Walnut & Oat Pancakes

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)!

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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!

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These pancakes are nutty, filling, chocolatey, bursting with flavor.

Serves: 4
Prep Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Total Time: 30 – 45 minutes

Ingredients:

  • 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.

Directions:

  1. Prepare flax egg in a big bowl.
  2. In a food processor – pulse oats with almond meal. It should be relatively fine, with a little coarseness.
  3. In the bowl, mash in 2 bananas & the baking powder.
  4. Add salt, oil, peanut butter, vanilla, and almond milk – stir.
  5. Stir in almond & oat mixture. Mix until consistency is drippy, but full and smooth.
  6. Set aside 1 cup of the batter and mix in cacao and a splash of almond milk.
  7. Chop up walnuts & cut up banana in discs, halved.
  8. Set a griddle to medium-low and heat up a dash of oil.
  9. Using a ladle or large spoon, drop about 1/2 cup’s worth of batter on the heated griddle.
  10. Use the cacao batter and drip chocolate spots on your pancake – swirl around if you want, too!
  11. Add 5 slices of banana and sprinkle a small handful of walnuts to the pancake.
  12. Let cook for 5 minutes & flip.
  13. Let the other side cook for 5 minutes, too.
  14. My mixture makes about 8 small cakes – however, the quantity can vary based on pancake size.
  15. 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!

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