Non-dairy lactose free imitation sour cream can be used to top any protein meals. Additionally, the cream can be added as a base for cream soups, and mixed with a batter for breadcrumb covered recipes. Also makes a delicious dip and topping for pizza or nachos.
- 2 ½ ounces cashews, soaked in water overnight (12.5g,400c)
- 2 ounces soymilk (2.5g, 35c)
- ¼ teaspoon vinegar
- ¼ teaspoon lemon juice
- 1 scallion (.5g, 10c)
- ⅛ teaspoon salt
Remove cashews from water. Chop all ingredients in blender until smooth and creamy. Refrigerate for up to one week. Use as topping for meats, beans, fish and cream base for soup.
Yields: About 3 ounces of cream, 5.16 grams protein and 148 calories per ounce