Ditching the dairy from my diet made the biggest impact on my overall health and wellness. My digestion improved, my skin cleared up and I felt much lighter. It's not something that happened all at once and some things were more difficult than others to give up - like cheese!
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I'm still a cheese monster 😝 But I'm super conscious of dairy in my diet and we do our best to limit it as much as possible. When we do indulge, I always opt for organic because non-organic dairy contains growth hormones and antibiotics.
Restricting the dairy from your diet has never been easier than it is today with so many great dairy alternatives available on the market.
Today, I'm sharing my super simple recipe for a cashew based sour cream.
This pairs beautifully with baked sweet potatoes or roasted sweet potato fries - use it in place of traditional sour cream.
Herbed Cashew Sour Cream
This recipe is vegan and gluten-free
1/2 cup cashews, soaked for 2-4 hours or overnight, then drained and rinsed
2 tbsp sunflower seeds
1/2 lemon freshly squeezed
3 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup water
3/4 tsp sea salt
2 tsp crushed rosemary
1 tbsp chopped dill
- Blend all ingredients in a high-speed blender or food processor until well combined.
- Garnish with extra dill and serve.