Sour Cream – VEGAN

1 1/2c raw cashews, soaked
3/4c water
2T fresh lemon juice
2t apple cider vinegar
1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)

PREP

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender or food processor.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
  4. Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.
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Pumpkin Bread – GF & DF

2c gluten free all-purpose flour
1t xanthan gum
1t baking powder
1/2t baking soda
1/2t fine sea salt
3/4c granulated sugar
1t ground cinnamon
1/4t ground nutmeg
1/8t ground cloves
1 – 15oz can pumpkin puree
1/2c light brown sugar
2 large eggs, room temperature
1/3c avocado oil
1/4c unsweetened coconut milk
2t pure vanilla extract

PREP

1. Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.