I’m going to stop you cilantro/ coriander haters right there! If you don’t like this happy herb, simply omit it or add another herb- parsley and a small amount of mint would work a treat in this too.
This is the best sour cream combo to add to any Mexican inspired dish- in particular my AVOCADO TACOS, MEXICAN BURRITO BOWL, MAD MEX BOWL, LOADED NACHOS or anything with flavors from south of the boarder.
You may be wondering why I call it cilantro instead of coriander (bazaar as us Aussies call it coriander) well to be honest; I just like the word better. Doesn’t it sound more fancy? I think so; therefore I will go all American and call it cilantro too! #thuglife #cilantroforever
The chipotle adds a punch but the cilantro adds a delicate herby flavor, mix that with the creamy cashews and this is a winner.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 1 cup of cashews
- 2 steams of cilantro (stalk only- no leaves)
- 1 tbsp. nutritional yeast
- 1 tsp. chipotle
- Juice of 1 lemon
- Salt and pepper
- ½ cup of water
- Soak cashews over night in a bowl covered with filtered water.
- Add cilantro, nutritional yeast, chipotle, lemon juice, filtered water, salt and pepper to a high-powered blender. Processes on high until smooth (50sec, speed 10). You may need to scrape down the sides a few times to ensure everything is completely smooth.
- Transfer into a glass jar and allow to sit uncovered in a dry spot for 24hrs. This will allow the sour cream to ferment and will add more depth to the flavor.
- Store in an airtight glass jar. This keeps for 2 weeks and can be made ahead of time. The sour cream can thicken as it sits so just add a small amount of water to the jar and shake to combine if you wish to thin it out.