Low Fermentation Cashew Sour Cream | as featured in goop
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 is 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 cups cashews, soaked in water overnight, drained, and rinsed
¼ cup water, plus more if needed to make creamy
1 tablespoon lemon juice
2 teaspoons rice vinegar
¼ teaspoon salt
1. Place all the ingredients into the bowl of a 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 to 5 minutes, scraping the bowl every couple of minutes.
2. If you find the cream to be too grainy, add water by the tablespoon until it is the desired consistency.
3. Season to taste with lemon juice and salt.
Discover Hundreds of LFE Recipes in The Good LFE Cookbook
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.