One of the first things I get asked, besides “how do you get your protein?” is “don’t you miss cheese?”. Being a previous cheese lover, I’ve found ways  to find satisfying ways to get a cheezy experience in my diet when so desired. Here is a recipe for Vegan Sour Cream you can make yourself without all the additives found in health food store Vegan Sour Cream.This recipe makes for a delicious topping on tacos (my fave), Bonzie Bowls or just simply topped on steamed vegatables. Try it as a dipping sauce for veggie rolls or artichokes. Use as a spread for wraps or sandwiches instead of mayonaise. I’ve even used it in place of mayo for potato salad.

Recipe

Yield: 1 cup

1 cup raw cashews, soaked in enough water to cover 1-2 inches

1/2 cup water

2 tablespoons lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1 tablespoon minced chives or green onion

1 tablespoon fresh basil, or 1 teaspoon dried

1 tablespoon minced fresh dill weed, or 1 teaspoon dried

Allow cashews to soak for a minimun of two hours. Soaking raw nuts releases enzyme inhibitors and allows for easier processing and digestion. Strain and rinse throughly with a fine mesh strainer.

Put cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. You may need to stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill weed and pulse briefly to incorporate. Can be served immediately. Stored in a sealed container in the refrigerator, Vegan Sour Cream will keep for five days.