Things aren't what they seem at Basil Park, the airy 4-month-old bistro in Sunny Isles Beach. A dollop of sour cream atop some tacos has no dairy. It's made from cashews soaked overnight in water, puréed with yeast and live bacteria, and then fermented for 12 hours to create a tangy, rich blend.
The Parmesan sprinkled over crisp emerald kale chips is also cashew-based. The nuts are pulverized and then mixed with nutritional yeast to mimic the piquant cheese. A dash of sea salt finishes the disguise.
