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Dairy-Free Cashew Sour Cream

Looking for a healthy alternative to top your Ayurvedic Soup? This Cashew Sour Cream from my new cookbook, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, will bring you into balance with ingredients and hues that relate to each of the seven major energy centers.

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When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine. 

See also What a Traditional 21-Day Ayurvedic Detox Looks Like

Ingredients

  • 1½ cups raw cashews, soaked for 2–4 hours, rinsed and drained

    2 tsp apple cider vinegar

    2 tbsp lemon juice

    ¼ tsp sea salt

    1 tsp nutritional yeast (optional)

Preparation

  1. In a food processor or high-speed blender, combine ingredients with 3/4 cups water, and blend on high until creamy, 5–7 minutes. 
  2. Scrape down the sides of the blender or add a few drops of water if necessary. Refrigerate in an airtight container for up to 5 days.

See also Rejuvenate with a 4-Day Ayurvedic Fall Cleanse

Nutrition Information

  • Serving Size 2 cups