I've been experimenting with cashew sour cream since Christmas. It started with a few holiday batches of french onion dip. This was trouble with a capital T and as you know T rhymes with P and the french onion dip was best enjoyed with Potato chips. In the new year, I experimented with milkless ranch dressing but none of the recipes I tried wowed me or met with Alex's approval. I gave up for awhile but then picked up the soaked cashews again in honor of this month's Spice Rack Challenge, dill. Here is dill in a tasty dip made with cashew "sour cream".
*Note the Easter Egg radishes in the top photo, they are from my 9 Bean Rows CSA box from this week.
Lemon-Dilly Cashew "Sour Cream" Dip
Makes about 2 cups
1/2 cup raw cashews + water for soaking
2/3 cup cold water
juice from 1 lemon
2 teaspoons dried dill weed
1 teaspoon finely grated lemon zest
1/2 teaspoon granulated onion
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
-Cover your cashews in water and soak on the counter for a few hours, then change the water and soak in the refrigerator overnight.
-Drain the cashews and add to a blender with all the other ingredients.
-Blend until perfectly smooth and creamy. Adjust seasonings to your taste, adding more lemon or salt and pepper as desired.
-Serve with fresh vegetables or crackers. Also works well as a salad dressing, thin as needed.
Add some grated and drained cucumber along with a small clove of garlic and a little olive oil for a tzatziki style sauce. This cucumber version is very good on salmon burgers.
And now for the obligatory kid pictures..
Penny being cute talking to her giraffe
Both kids being cute
Alex being a lunatic
I am SO looking forward to next week's Easter vacation!