Ingredients
RAW Cashew Sour Cream with Chives Dip
- 250 grams Raw Cashew Nuts
- 350 grams filtered water
- 50 grams freshly squeezed lemon juice, or more to taste
- 1 teaspoon celtic Salt
- 1 bunch fresh chives, washed and finely sliced
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients, except chives, into TM bowl and pulverize for
one minute on speed 9
Add finely sliced chives or green spring onions and reverse stir + soft speed
for 5 seconds.
Chill and serve as a dip with crackers, as a topping on jacket potatoes,
with chips, as a salad dressing or in place of mayonnaise in potato salad.
RAW Cashew Sour Cream with Chives Dip
Tip
Adjust consistency by adding more or less water. The amount of lemon juice used in this recipe is intended as a guide. Add more or less according to taste.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Anne, I'm sorry I didn't read your comment until just now. In answer to your question, you can safely keep the cashew mayo in the fridge for up to 5 days. If you have some left over that you need to use up quickly you can add it to soups for a lovely creamy soup. It goes very well in cauliflower , zucchini, broccoli, sweeet potato, green pea or pumpkin soups. Regards, Aileen
Hello Aileen, I wondering how long this would keep in fridge? I have been looking for a mayo recvipe that doesn't use oil or egg. Regards Anne
There is no actual sour cream in this recipe. it is a thick cashew cream made sour with lemon juice for use as a dairy alternative.
Sour cream is missing from ingredients - how much to use?
Keep smiling & bye for now!
From Teresa