Eating plant-based doesn’t mean you need to give up your favorite foods. I love chips and salsa with sour cream and guacamole, but sour cream doesn't fit into a plant based diet.
Using soaked cashews instead of sour cream will help give your dips that creamy taste you find from adding sour cream, but without all that bad fat. Instead, you'll get loads of the good unsaturated and monounsaturated fats along with heaps of antioxidants, vitamins, and minerals which have all shown to be beneficial to your body, especially your heart. Research has demonstrated that people who consume at least one handful of nuts four times a week reduced their risk of coronary heart disease by 40% when following a balanced diet.
So why not try this Avocado Cashew Cream next time you're craving some chips and dip. This dip will even surprise your most carnivorous of friends. Try it as a dip or even as a sauce on your favorite Mexican Dish, like my Black Bean Quinoa Salad.
1/2 cup raw cashews, soaked
2-3 garlic cloves
1 lemon or lime, juiced
1-2 small chilis
handful coriander/cilantro (about ½ cup)
1 cup water
salt to taste (~½ tsp)
How to make cashew cream…
- Soaking cashews helps soften them and makes your Avocado Cream very creamy. I soaked the cashews overnight, or when in a rush as little as 20-minutes in hot, not boiling, water.
- Add all the ingredients to a NutriBullet, high-speed blender, or food processor. No special equipment needed for this recipe.
- Blend until smooth- you may need to add more water depending on how thick or thin you want the cream.