https://www.yogajournal.com/recipes/dairy-free-cashew-sour-cream?platform=hootsuite
Dairy-Free Cashew Sour Cream
Looking for a healthy alternative to top your Ayurvedic Soup? This Cashew Sour Cream from my new cookbook, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, will bring you into balance with ingredients and hues that relate to each of the seven major energy centers.
Use this cashew sour cream recipe on any of the 7 Chakra-balancing Ayurvedic Soups
When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.
Ingredients
- 1½ cups raw cashews, soaked for 2–4 hours, rinsed and drained2 tsp apple cider vinegar2 tbsp lemon juice¼ tsp sea salt1 tsp nutritional yeast (optional)
Preparation
- In a food processor or high-speed blender, combine ingredients with 3/4 cups water, and blend on high until creamy, 5–7 minutes.
- Scrape down the sides of the blender or add a few drops of water if necessary. Refrigerate in an airtight container for up to 5 days.
Nutrition Information
- Serving Size: 2 cups
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