vegan sour cream

Super Fast and Delicious Tomato Bisque

Genevieve Leave a comment
Tomato Bisque with a Kick

Tomato Bisque with a Kick

After coming home to make dinner… I was kind of tired and wanted something quick. Well I didn’t realize how fast I could actually make dinner (under 7 minutes). It was a tomato bisque with a kick! You can make it without the serrano pepper too and it is great regardless. I topped the soup with a delicious garlic infused cashew sour cream, and YEAH!!! I actually made the sour cream first and put it in the freezer while I made the bisque. Then I didn’t even clean out the blender very well so I still had enough cashew cream to make the bisque nice and creamy. Add some cilantro on top because it is good for detoxifying and tastes great too!

Tomato Bisque

  • 1 -28 oz. can of organic diced tomatoes (I can’t wait until it’s summer for fresh tomatoes)
  • 1 cup water
  • handful of raw cashews (optional, but make creamier)
  • 1 Serrano pepper (optional for a kick)

Blend these up in a blender and then heat on stove until desired temperature. You can even add some fresh or frozen corn to give it more texture and a slightly sweeter flavor. I added corn because the serrano was a little too spicy for me.

Garlic-Infused Sour Cream

  • 1 cup raw cashews (soak them first if you don’t have a high-speed blender)
  • Juice of 1/2 lemon
  • 1 garlic clove
  • pinch of salt

If using a high speed blender add a little bit of water and blend until super thick and creamy (almost as thick as sour cream). Then put in freezer while heating up soup to thicken and spoon it on top. If using a food processor make sure to soak the cashews ahead of time (at least 4 hours… can even soak overnight for convenience) and only add water as needed. You may want to double this recipe to have some amazing sour cream on hand… keeps in refrigerator for about a week.

Raw Tacos with Cashew Sour Cream and Nacho Cheese

Genevieve Leave a comment
raw tacos

These raw tacos are one of the best recipes ever! For anyone who thinks raw is just cold, boring vegetables try this recipe. I have fooled many meat-eaters with the walnut and carrot taco “meat.”

Raw Tacos (makes 6 large tacos)

Walnut meat:

  • 1 c. walnuts (chopped)
  • 1 c. carrots (chopped)
  • *can also add ¼ c. beets for color
  • 1-2 garlic cloves (minced)
  • ½ cup onion (chopped)
  • 1 teas. cumin
  • ½ teas. coriander
  • 1 teas. paprika
  • ¼ teas. chipotle or chilli powder
  • 1-2 TBS liquid aminoes or ½ teas. salt

Use romaine or other lettuce like you would use a taco shell, for crunchy texture use cabbage.

Then fill taco with walnut meat, avocado, pico de gallo, cashew cheese and sour cream. Feel free to add any other foods you like on tacos. Enjoy!!!

-Make walnut meat in food processor, add carrots and beets first then walnuts, onion, garlic and spices. Mix until similar texture to taco meat.

-Cut up 1 avocado into thin strips.

-Chop ½ cilantro bunch and 1 onion, 2-3 tomatoes, and 1 jalapeno pepper without seeds (optional) to make pico de gallo for garnish.

-Top with cashew sour cream and nacho cheese (see following recipes)

Cashew Sour Cream

  • 1/2 cup soaked cashews (soaked for at least 4 hrs)
  • Juice of 1/2 lemon
  • Pinch of salt
  • 2 TBS water to start (add more to make creamy)

Add all ingredients to a food processor or high speed blender and add enough water to make consistency like sour cream.

Cashew Nacho Cheese

  • ½ cup soaked cashews (soaked for at least 4 hrs)
  • Juice of ½ lemon
  • 1 small tomato
  • ½ red pepper
  • ½  teas. tumeric
  • ½ teas. oregano
  • ¼ teas. chipotle (optional to give a little spice)
  • ½ -1 garlic clove (optional)
  • 1-2 TBS nutritional yeast (for cheesier flavor)
  • Pinch of salt

Add all ingredients to a food processor or high speed blender and add a little water (if too thick) or more nutritional yeast (if too watery) to make a nacho cheese consistency. Can use as topping or a dip for veggies or kale chips.