Cashew Sour Cream & Spicy Red Salsa
When I first switched to a plant-based diet, I was pretty disheartened by the thought that I would not be able to enjoy sauces anymore. Anyone who knows me knows I love sauces. Chipotle sauce, salsa, sour cream, alfredo, marinara, buffalo etc. You name it, I loved it! As a matter fact, I adored it and pretty much all of my food was smothered in it. I can still see the concerned look on my mother's face whenever I set down at the dinner table with a salad drenched in thousand Island Island or ranch dressing. She would always say, "You just need a taste." But that wasn't good enough for me.
Here we are years later and my obsession with sauces is still flourishing. So imagine my excitement when I finally landed on a recipe for spicy salsa and sour cream. FYI, if you are a fan of chunky salsa my salsa recipe may not be the recipe for you. I always despised chunks of tomatoes found in most dishes. However, I understand the nutritional benefits associated with consuming tomatoes. As a result, I was pleased to find a recipe that incorporates tomatoes (minus the chunkiness) but has all the savory qualities of a traditional salsa.
Cashew Sour Cream
1 1/2 cups raw cashews (soaked in water overnight)
3/4 cup water
1 teaspoon lemon juice (not to concentrate)
1 teaspoon apple cider vinegar
Place all of the ingredients in a high powered blender and blend until smooth. You may need to stop the blender and scrape down the sides. Blend until you have a smooth consistency.
Spicy Red Salsa
1 - 15 ounce can of tomato sauce
2 tablespoons red chili pepper flakes
1 teaspoon coconut sugar
1 teaspoon Himalayan sea salt
Place red chili pepper flakes in a medium-sized skillet over medium to low heat. Do not allow the chili pepper flakes to burn, however, toast the pepper flakes for about five minutes. Stir occasionally. I always open up the kitchen windows and screen door when toasting chili pepper flakes. The fumes often cause my eyes to water and agitate my throat. You can always toast chili peppers outdoors if you have a side burner attached to your outdoor grill. Once the chili peppers are toasted, reduce the heat, and slowly stir in the tomato sauce. Add coconut sugar, Himalayan sea salt and continue to stir for an additional 8 to 10 minutes. Remove from heat and let cool. This salsa always tastes better after chilling in the refrigerator for a few hours. Store in an airtight container.