Plant-based Sour Cream
If you are looking for what to do with that left over almond pulp (yes, almond pulp!), look no further! I generally make all of my almond milk and I have loads of almond pulp to use. I make a few recipes with it, but this is one of my favorite things to do with it. Of all the plant-based sour cream recipes, this one if my favorite! It is so quick and easy to make, but it does need a bit of time to set up in the frig. Even with that, it is definitely my “go-to” sour cream recipe! I put it in salad dressings, on my rice and beans, burritos, etc. This makes about a pint.
What gives this the sour cream texture is the steam-refined coconut oil. It needs about 6-8 hours to set, but once it does, it is very creamy and I think very close to the taste and feel of dairy sour cream. I do put a tiny pinch (the tiniest) of vitamin C in this mixture, but it is totally optional. Also, the salt in the recipe may not be something you’re used to in sour cream; so, feel free to reduce the salt as much as you like, but I like it at ½ teaspoon.
For those of you who don’t know, diary-based foods, especially the way they are mass manufactured, promote disease/inflammation. This is an unpopular truth that is not at all complementary to the dairy industry and thus a great deal of what you will find online when researching is ambiguous. However, this plant-based article (“Health Concerns About Dairy“) by the Physicians Committee does give an overview of the potential hazards of dairy consumption. As always, I ask that you do your own research and remember that not all truth is found on the Internet. You must dig deep and question how research is funded.
Inspiration has told us that as the last days approach and due to the increase in sin, the land and sea animals will languish (See Hosea 3:5; 4:1-3 KJV). Many of the animals today are full of diseases and even their by-products are not fit for consumption. Remember, you are what you eat, meaning if you eat disease, you will be diseased.
I hope you make this recipe! If you’re thinking, “I can’t afford almond flour?” I feel you! Indeed, tell me about it! I can’t either. I make my own almond flour because the almond flour in the store is an arm and a leg (but if you can afford it, you can use it to make this recipe). I typically take my pulp and dry it in the dehydrator until the pulp is dry. This is usually done in small clumps. I take the small clumps and process them through the coffee grinder on the finest setting. Then I jar it in an airtight jar. It keeps at room temperature very well.
Plant-based Sour Cream
Ingredients:
- 1 c. pure water
- ½ c. almond flour or more
- 6 Tbs. Nutiva Refined Coconut Oil (steam-refined, chemical-free), melted
- 2 Tbs. fresh lemon/lime juice
- 1 tsp. extra virgin olive oil
- ½ tsp. sea salt (or to taste … as little as ⅛ tsp.)
- ½ tsp. sunflower lecithin (pure powder)
- Fleck of vitamin C powder, optional
Instructions:
- Blend all ingredients in a high-speed blender until thickened, which is about 3-5 minutes. It should move like a loose cream once blended.
- Pour in glass container and refrigerate. Let thicken at least 6-8 hours before eating. It will continue to thicken as the days pass. Keeps in the refrigerator for about 3 weeks.
Notes:
- Since posting this recipe, I have had a few people give me feedback. The salt can be adjusted based upon your liking of sour cream. I like a bit of salt in my sour cream, but some like less.
- The sunflower lecithin must be powdered!
- You may add one more tablespoon of coconut oil if you want a firmer sour cream (I wouldn’t go beyond 8 tablespoons).
