Macadamia Sour Cream

I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.

1 1/2 c chickpeas, cooked or canned (drained, rinsed)
1/4 tsp onion powder
1/4 tsp dry mustard
1 tsp JB All-Purpose Blend
2 – 3 tbsp dried cranberries
Macadamia Sour Cream, as needed for desired creaminess
Himalayan salt, to taste

Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.

Serve. Eat. Enjoy.

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.

Tag: Macadamia Sour Cream

JB’s Chickpea Salad Spread

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