In My Veg Kitchen: Cashew Sour Cream

I’m on a losing streak.

For weeks I’ve been unsuccessfully battling a crazy taco craving. Yup, you have probably seen me in line somewhere ordering a bean or veg taco. I want all the tacos. All the time.

So I would do what any thrifty shopper would do. I Googled meat-less tacos and the page screamed a zillion of delicious looking combinations. I didn’t have most ingredients on hand so I pulled together a few basics from my cupboard.

Remember there are no rules when it comes to tacos. Spicy lentil tacos it is.

I know they are not exactly pretty but they were oh so good. (When you’re hungry you don’t have time to style a food shot.)

Basic ingredients: Lentils, Spinach, Tomatoes, Salsa (homemade) and Cashew Sour Cream. I used cumin and chili power on the lentils while I warmed them up for about five minutes on the stove. Assemble like a taco. (Anything goes.)

What? Cashew sour cream? Yes you read that correctly. I used cashew sour cream in place of the typical dairy-laden sour cream. I had some cashews left over from my last batch of cashew “cheese.”

Once again I went to the all-knowing Google for a little inspiration. There had to be a simple recipe out there. I found this great Hot for Food video for vegan sour cream. I followed the recipe closely but I did not use the onion powder, salt or pepper. (I have to be slightly different.) I soaked the cashews for about two hours. (Too hungry to wait.)

The verdict?

Awesome. The consistency and taste were perfect. Gosh I need to get over my running injuries. I am going to have to go up a size soon if I don’t get out of the kitchen. The cashew “sour cream” is so addictive. After I devoured my tacos, I dipped some broccoli in the sour cream.

Thankfully … (sorta) cashews are so gosh darn expensive. Like my cashew cheese, the sour cream will be an every now and then treat.

Have you tried cashew cheese or sour cream?

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