When learning I was lactose intolerant I wasn’t really fussed by having to give up milk, I liked it and all but figured there’s plenty of more nutritious alternatives. However giving up delicious dairy products like cream and ice-cream has been a massive struggle for me. My tastebuds say yes, but my gut says no. Rather than give up on creamy deliciousness, I’ve been researching and experimenting to find acceptable dairy free substitutes.
This sour cream recipe has been a godsend for me. It’s really tasty and substitutes amazingly well across a variety of recipes. You can use it raw, as a dip and even in cooked recipes. I use it in Paleo Beef Stroganoff and drizzle it over Fajitas and Taco Salad. My dairy-loving boyfriend has even been converted!
Paleo Sour Cream
- 100g cashews, soaked overnight (minimum 4 hours)
- 50g sunflower seeds, soaked overnight (If you don’t want to use them, just substitute for the same quantity of cashews)
- 1 teaspoon herb salt (or sea salt)
- 3 teaspoons dried onion flakes
- 1 teaspoon savoury yeast flakes*
- 60g Apple Cider Vinegar (start with 40g), sub with lemon juice if preferred
- 250g water
- Rinse nuts & seeds well.
- Add everything to your blender/Thermomix. Blend until smooth – 1 minute/speed 9.
- Taste the mix at this point. If you like a more tangy sour cream, add a little more ACV.
- Scrape down the sides and blend again; you want a really smooth cream. Be patient, this may take a while.
- Serve as is, add it to your cooking or store in the fridge for up to 5 days.
*Savoury yeast is deactivated yeast that provides the tasty cheese flavour. Pick it up from health food stores.