Sour Cream

I have looked for a good alternative for sour cream for a while. I have listed here some that work for me. My favorite is the macadamia nut. It actually has the sour flavor of sour cream along with the right color and very close texture. It is more expensive to make then either of the other two however, so there is a trade off. If you click on the title of each recipe it will take you to the original site that I got the recipe from, except for the almond sour cream, I am not sure where that one came from, sorry.

Macadamia nut sour cream

1 cup macadamia nuts, soaked for 6 hours or longer

• 3 tablespoons unsweetened coconut flakes
• 1 tablespoon fresh lemon juice
• Pinch Celtic sea salt
• 2 tablespoons apple cider vinegar
• 2 cups water (or less)

Measure all ingredients -- macadamia nuts, unsweetened coconut flakes, lemon juice, Celtic sea salt, apple cider vinegar and water into a high-speed blender and blend until smooth. Stop to scrape the sides with a rubber spatula.

Note: The amount of water can differ depending on the soaked nuts and coconut moisture. Start with a small amount of water and add as needed for the desired consistency of smooth sour cream.

Makes about 1 1/2 cups.

Sunflower Seed Sour Cream

1 cup raw sunflower seeds
1 cup water
5+ Tablespoons lemon juice
1 garlic clove pressed or 1/2 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt

Place ingredients in blender and blend until smooth.

Almond Sour Cream

½ C almonds

½ - ¾ C water

¼ tsp non salt veggie salt

Dash of garlic powder

Blend all together

Turn blender to low and ass 1-1 ¼ C sunflower/avocado/safflower oil thicken

Add: 1 Tbsp lemon

If you want it to last longer add ¼ tsp apple cider vinegar