We are in full holiday mode now in NYC with fragrant trees lining the sidewalks and crowds making it difficult to cross the street. Magical displays bigger than the imagination light up the winter grey skies. Deep breaths take on that refreshing wintry chill and the clanking, bang of heat pipes in our apartment have become the background beat to our lives.
Normally, I’m a social butterfly this time of year, but these days I’ve been flexing my “NO” muscle, spending time where it’s important to spend time, becoming more clear about where and on whom to focus attention. It’s time to parse out which paths lead to growth and which are merely fillers. It’s an interesting transition for me and it can be lonely at times, but it has imbued each moment with a hint of newness and each decision made under its auspices as one worth honoring. I have a feeling that the inward focus and clarity that comes with refusal is leading to a good place.
One of these places is to plant-based eating and all of the abundance that has come out of opening my mind about what makes a meal and how many varied and wonderful gifts come in the form of nature. I rarely do an entire post devoted to a condiment, but this dairy-free, cashew sour cream is truly something to write home about (hi mom and dad!). I’ve been putting it generously on the chilis and stews that I’ve had simmering on the stove this month. It adds an unparalleled tang and richness to everything without being overpowering. With a just a tiny bit of foresight (soaking the nuts for a few hours) you can whip this up in five minutes and elevate even a regular meal to a regal estate. I’d even eat this full of berries as a Greek yogurt substitute. No matter what your eating habits, this is a condiment worth having on hand. It’s a detail to take note of.
This avocado toast drizzled with superseeds and cashew sour cream has become my breakfast and snack at least a few times a week. While you hardly need a recipe for avocado toast, dressed up in this sour cream on a bed of whole grain sprouted toast, I thought it was worth displaying as an easy snack or breakfast option. It’s filling and keeps me from stuffing myself with all of the incredible baked goods that mark this very special season. Happy Thursday!
CASHEW SOUR CREAM
- 1 1/2 cups raw cashews, soaked
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- pinch kosher/sea salt
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth.
Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.