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If you are aiming to eat a high raw diet and/or don’t eat dairy products… this is a perfect replacement. My sister LOVES sour cream and that might even be putting it mildly. The other day while she was visiting, I asked her to give this a try.
I will be honest, I held my breath, crossed my fingers and even crossed my toes… She dipped the spoon into the bowl, raised it to her lips, they parted… the spoon went in… the spoon came out… she raised her eyebrows… she smiled! she LIKED it, she really liked it! Shew! My sis can be a tough sell so after receiving her stamp of approval, I had an extra bounce in my step for the rest of the day. :)
You can substitute almonds for the cashews. The soak time will be a bit longer and you will need to remove their skins after soaking. Either nut works beautifully. Lemon juice can also be used instead of raw apple cider vinegar. Both give the recipe a nice balanced tang.
Yields 1 3/4 cup
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.