I remember the days when I attempted to be a vegan, around 10 years ago. I definitely was not exposed to the wonderful vegan recipes and inspirations as I’m exposed to today. Back then it was a lot harder to make meals that were vegan, because things were expensive (and still can be), and I was much younger. It was hard to always cook vegan cuisine, especially in an Italian household, where cheese and meats were seen at every meal. It was definitely a challenge for me, but that’s not what stopped me. I was at a crucial age and was not gaining the needed nutrients that my body needed, so I started eating both meats and dairy products again.
Over the years I have become more and more health conscious, however I decided to not title myself anymore, so I’m not a vegan by any means. However, my diet strongly emphasizes on plant-based foods and whole-grains. I believe in whole foods and I would say that 80% of my diet is vegetarian and about 60% is vegan. I do what’s right for me. With that being said, I am continuously inspired to create vegan alternatives whenever possible.
This recipe proves that you can make great ‘dairy products’ using solely plant-based ingredients.
Cashews are just so special…
- 3/4 cup cashews (soaked in water for an hour)
- 1 teaspoon apple cider vinegar
- juice from 1/2 a lemon
- A few tablespoons filtered water (depending on desired consistency)
- Drain cashews, and combine all ingredients in a blender. Blend on high for 30 seconds. Pour into a small bowl and refrigerate until serving.
I used this wonderful vegan sour cream in my healthy taco recipe displayed below. It was a beautiful, colourful, and tasty explosion of goodness. See for yourself…