I tried a new recipe: Non dairy homemade sour cream! It was definitely a success. When I eat a baked potato sour cream is what I absolutely miss the most!! Well, no more! By the way, I didn’t used to eat the skin, but as a diabetic if you eat the skin along with the potato the fiber helps your blood sugar to not rise so high. Here is what I do. I wash the potato well before baking. i pour a little EVOO on the potato and smooth all around with my hands. Then I bake it as usual, 400Degree for about 40-60 minutes depending on the size. Then the skin is crunchy and very tasty. So if you want a wonderful treat of a meal do this and then……..make your own sour cream!
You need to do this about an hour ahead because the sour cream thickens up in the refrigerator after you mix it.
You most definitely will need a VitaMix or BendTec blender for this recipe. I found this recipe by purchasing a recipe collection from RawFoodArt.com. It is a great sight. This recipe is one you have to pay for, but since I am advertising for Raw Food Art I thought I would share one of those recipes with you.
Here it is:
1.5 cups pure water (spring water or alkaline is best)
2 cups raw cashew pieces (bulk at Whole Foods Market)
1.5 cups shredded coconut unsweetened!
1/2 cup + 1 TB fresh squeezed lemon juice
1/2 tsp pure and not processed salt (not table salt) Himalayan or Sea is best
Put all ingredients in BendTec or VitaMix power blender. Turn on full speed for 50 seconds. REPEAT and blend a 2nd time (this is vital) It may be a little thin at first but will thicken up. Remove from blender with spatula into another container and refrigerate until needed.
SO, if YOU have given up dairy and miss sour cream on your potatoes, tacos, etc., try this on for size!
Note: The wild rice dish you see in the picture is from the book Forks Over Knives. It is the wild rice from the Acorn Squash with Wild Rice stuffing recipe. Check it out in Forks Over Knives! And if you have netflix, watch the Forks Over Knives Documentary and you will see this recipe being served at the end of the documentary. It is a wonderful recipe!