This dairy free sour cream was a serious winner with our healthy nachos last night. Yum. To have in moderation of course but an awesome alternative to those who do not tolerate dairy well. Also amazing because I have included a few of my favourite gut and liver supportive ingredients such as apple cider vinegar, himalayan salt and cumin... Have this deliciousness as a dip with eggplant or sweet potato chips or sprinkled over salad.

 

Ingredients

1 cup raw cashews (soaked overnight)

2 tbsp apple cider vinegar

juice of 1/2 lemon 

1 tsp himalayan salt

1 tsp cracked black pepper

1/2 tsp cumin ground

¼ cup purified water

 

Method

Drain and rinse cashews.

Blend cashews and remaining ingredients in a blender until smooth and creamy. ( I use Nutriboost Bullet Blender by Biochef. Available to buy on my shop page.)

Enjoy with home-made nachos and home-made Chunky Healthy Guacamole amongst other things. 🙂