I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.
- 1 c macadamia nuts, raw, soaked
- 1/4 tsp Himalayan salt
- 1/2 – 3/4 c water, or as needed
- 2 1/2 tbsp lemon juice
Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.
Store in a sealable container in the refrigerator.