BLE – Cashew Sour Cream

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This recipe has been modified using BLE structured meal planning.  For some people this recipe may be triggering.

Each 2 oz Serving Provides: 1 fat serving

Don’t let the name sour cream throw you off. When I first started eliminating dairy from my diet, this was one of the first recipes I made. Over a decade later it’s still in my collection of favorite go-to recipes. I like it because it can be used as a condiment, ingredient, mayonnaise, or spread. It may not be as handy as store bought, however I find it to be a much tastier choice. Furthermore, it doesn’t have any additives or preservatives. I find it convenient to weigh into 2 oz portions and freeze. 

BLE, mayonnaise and fat servings.

In BLE a fat serving includes 1 tablespoon (.5 oz) of mayonnaise or salad dressing. When we make our own, we need to put into consideration that a fat serving has 120 calories. See comparison chart below.

The benefit of this recipe is that you get a 2 oz serving rather than a ½ oz serving for a similar amount of calories, more nutrition and less fat.

Store Bought Mayo	.5 oz	96 calories	0 g protein	11 g fat
Cashew Sour Cream	2 oz	85 calories	2 g protein	5 g fat

Recipe Start

Ingredients

(makes about 20 oz / 2 oz each serving)

(10 fat)            5 oz raw cashews

(free)               1½ cups water, divided

(free)               3 Tbsp arrowroot powder, (.8 oz/24 g)

(free)               3 Tbsp lemon juice

(free)               1 tsp onion powder

(free)               ½ tsp garlic powder

(free)               1¼ tsp salt

Instructions

1. Soak cashews and discard soaking water.
2. Add cashews to a high powered blender along with lemon juice, onion powder, garlic powder and salt. Set aside and get the get the arrowroot slurry ready.
3. To make slurry, add the arrowroot powder to a small bowl along with 3 Tbsp of the water. Mix until smooth and no lumps. (more about starches and making slurry here)
4. Add the remainder of the water to a small saucepan and bring it to boil. While stirring continuously, pour this slurry into the water and cook until thickened.
5. While the mixture is hot, add it to blender and blend on high until creamy smooth. This mixture will thicken when cooled.
6. After blended, weigh the total recipe then divide it into 2 oz servings.
7. Store in refrigerator and use within one week or freeze.
8. This can be frozen for a couple of months. Let thaw, give a quick whisk and use as a condiment, ingredient, mayonnaise, or spread.

Notes/Tips

• For the creamiest results soak cashews for a minimum of 4 hours, or as long as overnight.
• With soaking, the cashews will absorb about 2 oz of water.
• Arrowroot powder is BLE compliant to use as a thicker.