While the potatoes are boiling we will caramelize the onion.Bring to a boil then lower the heat to simmer, cover with a lid and cook until soft (about 10 minutes). First peel and chop your potatoes and place them in a sauce pan and cover them with water. For the quesadillas first we are going to prep our filling.Special Diet Notes: Vegan Cashew Sour Creamīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.
Cashew sour cream free#
I only do dairy free because my daughter is highly intolerant although not actually allergic and I love this sour cream and prefer it over regular. Sometimes readers leave feedback on recipes via social media. Reader Raves for this Dairy-Free Cashew Sour Cream The vegan cashew sour cream will just have a little more of a lemony finish. But if needed, you could omit the vinegar. In a pinch, you can substitute a little rice vinegar to taste. And it has a very light sweetness that tends to meld well with cashews. Why Do I Use Apple Cider Vinegar?Īpple cider vinegar is a bit milder than white vinegar, and doesn’t have as pronounced of a flavor as some other vinegar like red wine or balsamic. Some other oils that are mild in flavor include canola oil (preferably non-GMO), sunflower oil, and safflower oil. My go-to neutral oils are grapeseed oil, rice bran oil, and extra-light olive oil. They can overwhelm or even conflict with the flavor in recipes like this vegan cashew sour cream.Ī neutral-tasting or mild-tasting oil doesn’t compete, adding richness, but not flavor. I cover oils in detail in Go Dairy Freebecause oils provide so much richness (without dairy!) and they also have a variety or properties. Some oils have a very pronounced flavor, like extra-virgin olive oil, avocado oil, and most nut oils. The nuts can absorb just a little saltiness in this process. Or did you know that you can pre-soak and dry nuts to have a the ready for snacking and recipes? If you do opt to pre-soak the cashews with salt, add the salt in this recipe to taste. They’ve already been soaked, sprouted, and dried for you. If you typically soak nuts for easier digestion, then I recommend using sprouted cashews in this recipe. If you use salted cashews, you will want to omit the salt or add it to taste. I don’t recommend roasted cashews because the flavor is more intense, and the finish is a little less creamy. I use raw (unsalted) cashews because they yield the creamiest finish and the mildest flavor. Recipe Tips for Perfect Vegan Cashew Sour Cream Choosing the Best Cashews for You I swirled a large dollop of it into my Mexican Bean Soup (recipe on page 298 in Go Dairy Free) and used it for the creamy filling in my Guacamole Enchiladas (recipe on page 334 in Go Dairy Free). So I decided to enjoy it in some classic Mexican-American dishes. But when I searched online to find traditional dishes served in Mexico for the occasion, I discovered that Cinco de Mayo as we know it is a U.S. I thought it would be fun to share this vegan cashew sour cream recipe just before Cinco de Mayo, and wanted to show how wonderful it is in an “authentic” recipe. Vegan Cashew Sour Cream that Tops Other Dairy Alternatives It’s a great dairy alternative to use in both sweet and savory recipes, and EVERYONE loves it! This dairy-free and vegan cashew sour cream is a beloved sample recipe from my flagship book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
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