I love Mexican food…
Authentic, Tex-Mex, you name it! My husband, on the other hand, is not a big fan of authentic Mexican food. But there is one place in the next city over that he swears by. I have yet to go, so that is up in the air. LOL.
I enjoy the layers of flavors and textures…bring it on! And the best condiment for Mexican food is sour cream. Before becoming plant-focused, you would think that there was no food underneath my sour cream. Yeah…it was that bad. But it’s so delicious!
So, what did I do after becoming plant focused?
I cried…Ok, not really, but I felt like it! Honestly, I didn’t eat Mexican food or loaded potatoes for months. My life felt so deprived. 🙁 One day I decided to try nachos without the sour cream. And you know what, it wasn’t that bad. LOL. But in the deep crevices of my heart, I still longed for my beloved sour cream.
Me, being me, I started doing some research and found that there is a such thing as vegan sour cream. Really?! But like most vegan versions of a traditional animal based product, I was hesitant. So I did not buy it. SMH…
The desire finally overtook me and I had to have some sour cream, at least to taste and say I didn’t like it. Well, after reading a few recipes and reading the reviews, I decided on one and went for it.
I finally tried it…
And you know what?! It was good! It was tangy, smooth…simply delicious. The best part of all is I don’t have to be concerned with the fat content or the other bad stuff in traditional sour cream. It’s made from cashews and almonds, so I’m getting an extra boost of protein with every dollop I put on my plate, along with other benefits from the other ingredients. Score!
This recipe was so good that I didn’t have to tweak any of the ingredients. Celeste, at The Whole Serving, created this recipe. Thank you, Celeste! You will forever be in my heart. 🙂 Check out her recipe and tell me what you think.
What condiments are the most important part for your Mexican dishes? I can’t wait to hear what your choice is?
Vegan Sour Cream
Recipe from The Whole Serving
- 1 cup raw cashews, soaked
- 1/4 cup raw slivered or sliced almonds
- 1/4 cup lemon juice, about 2 small lemons
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon Himalayan sea salt or regular sea salt
- Step 1 In a medium bowl, place the cashew and almonds and soak overnight. For a quick soak, bowl water and pour over the nuts and let it sit for an hour or more (the longer the better).
- Step 2 Drain and rinse the nut. Place in a blender with the remainder of the ingredients and blend until silky smooth. Stop and scrap down the sides when necessary.
- Step 3 Storage in a glass container for up to a week.