Spicy/Tangy Cashew Cream Cheese
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Ingredients
½ to ¾ cup cashew cream base (above)
¼ tsp jalapeño chili, deseeded and chopped fine
¼ tsp SCD-safe tabasco sauce
½ lemon, juiced
⅛ tsp mustard powder
½ tsp chili powder
¼ tsp salt
Cashew Sour Cream Base
ingredients
1 cup whole raw cashews
1 tsp apple cider vinegar
1½ tsp (8 ml) lemon juice
⅛ tsp sea salt
⅛ tsp pepper
⅛ tsp mustard
¼ cup water for blending (or more if needed)
110-165 grams cashew cream base (above)
¼ tsp (1.25 ml) jalapeño chili, deseeded and chopped fine
¼ tsp (1.25 ml) SCD-safe tabasco sauce
½ lemon, juiced
⅛ tsp (0.625 ml) mustard powder
½ tsp (2.5 ml) chili powder
¼ tsp (1.25 ml) salt
Cashew Sour Cream Base
ingredients
150 grams whole raw cashews
1 tsp (5 ml) apple cider vinegar
1½ tsp (8 ml) lemon juice
⅛ tsp (0.625 ml) sea salt
⅛ tsp (0.625 ml) pepper
⅛ tsp (0.625 ml) mustard
60 ml water for blending (or more if needed)
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Instructions
- Combine ½ to ¾ cup (110-165 grams) cashew cream base with jalapeño chili, tabasco, lemon juice, mustard powder, chili powder and salt.
Cashew Sour Cream Base
instructions
- Place cashews in a cup or small bowl and cover with hot water.
- Let them soak for 20-30 minutes.
- Drain the cashews and wash off any loosened skin or dirt.
- Place them in a blender with the vinegar, lemon, sea salt, pepper, and mustard.
- Add in the ¼ cup water.
- Blend until very smooth, adding more water as required to purée the mixture.
- The resulting consistency should be thick and creamy (not chunky or watery).
Nutritional Info
Storage
Store in fridge for up to 5 days.
Notes
It was difficult to find a non-dairy substitute for a sour cream spread/dip. After some research, we came up with a cashew nut-base option where we ground the cashews with water to create a soft, smooth texture.
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