Recipe by Robin
I love dairy products, but they don’t always love me. After replacing cow’s milk with almond and oat milk, I’m taking it to the next level. This cashew cream recipe will substitute for sour cream in most recipes. It’s thick and noticeably sour, yet also a bit sweet. I’m using it to create nondairy cream of celery soup. Try a dollop in any pureed soup. Or thin it out with a little olive or other oils and/or water as a base for dips. It’s extremely easy to make, versatile, and vegan.
