Non dairy Crema / Sour Cream / Ricotta Share, save & tag your people Recipe Makes 2 cups Ingredients: * 1 1/2 cup raw cashews * 14 ounce package silken tofu * 1/2 cup plain, unsweetened plant-based milk * 3 tablespoons fresh lemon juice or lime juice * ½ teaspoon sea salt * (Optional but recommended for ricotta especially) 3 tablespoons nutritional yeast * (Optional)1/2 teaspoon onion powder * (Optional) ½ teaspoon garlic powder Directions: 1. Soak cashews in boiling water for 15 minutes (or overnight in room temp water). 2. Drain cashews, discard the water then add to a blender. Remove the tofu from the package and drain out water then add to add to blender with milk, lemon or lime juice, onion and garlic powder, and salt. 3. Blend on high for 30 seconds, after blending you will probably notice the ingredients are not blending fully, refrain from adding more liquid, using a spoon, push down ingredients then try blending again for another 30 seconds then keep repeating this until you get a smooth consistency. 4. *If making “ricotta” try to refrain from adding more liquid to keep a thick texture and keep mixing the ingredients around with a spoon between blending to help everything incorporate well. 5. *If making “Sour cream” add an additional tablespoon of lemon or lime juice. For a chip & veggie dip - I highly recommend adding a handful of chopped fresh chives! 6. If making a sour cream or crema, you can Add 1-3 tbsp more milk if needed. Slowly add in this milk, 1 tbsp at a time and blend until smooth or until you reach desired consistency. Taste and add more salt or citrus to your liking! 7. Use immediately or refrigerate for up to 6 days.
