Low Fermentation Cashew Sour Cream
Dips & Spreads
This recipe was recently featured in goop Wellness.
From The Good LFE Cookbook, as with all our recipes, this Cashew Sour Cream recipe follows the Low Fermentation Eating diet and are designed to be SIBO and IBS friendly while promoting gut health.
Here's a rich, tangy, and tasty replacement for the typical dairy-based sour cream. Start with raw cashews, and after a long soak, blend with remaining ingredients for a simple and smooth dip, or dollop for your favorite chili.
Makes 1 1/2 cups.
1½ cup cashews, soaked in water overnight, drained, and rinsed
- ¼ cup water + more if needed to make creamy
- 1 tablespoon lemon juice
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
Place all ingredients into the bowl of the food processor or use a high-powered blender like a Vitamix or bullet-style blender. Blend until creamy. In the food processor, blending will take a little more time, so continue for 4–5 minutes, scraping the bowl every couple of minutes. If you find the cream to be too grainy, add water by the tablespoon until it is the desired consistency. Season to taste with lemon juice and salt.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.