The purpose of showing you this salad is not for the recipe of the vegetables I mixed together, but to show you how you can make and use a lovely raw vegan cashew sour cream. Just a warning: I adore garlic, and this cream is really garlic-y! So, if you want to reduce the amount and taste before you serve, that would be a great idea.
1 salad (I put about 3 cups of chopped green-leaf lettuce, ¼ of a field cucumber, 1 small carrot, snap beans, snow peas, and sliced beets)
½ cup of raw cashews
½ to 1 cup of plain, unsweetened almond milk – according to desired texture (or any other alternative, but almond is my favourite for this recipe)
1 teaspoon of apple cider vinegar
1 teaspoon of lemon juice
1 garlic clove
Make the salad and set aside. Put the rest of the ingredients in the blender and blend until smooth. If you would really like to have a more liquid texture instead of a thick paste – sort of like cream cheese – add more milk alternative. And like I said, careful with the garlic, unless you choose to sauté it beforehand!