{"id":1573,"date":"2023-11-03T04:12:58","date_gmt":"2023-11-03T04:12:58","guid":{"rendered":"http:\/\/simplepreparations.com\/?p=1573"},"modified":"2025-03-29T04:07:51","modified_gmt":"2025-03-29T04:07:51","slug":"plant-based-sour-cream","status":"publish","type":"post","link":"https:\/\/simplepreparations.com\/index.php\/2023\/11\/03\/plant-based-sour-cream\/","title":{"rendered":"Plant-based Sour Cream"},"content":{"rendered":"\n

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<\/a> 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. <\/p>\n\n\n\n

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 \u00bd teaspoon.<\/p>\n\n\n\n

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<\/a>“) 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. <\/p>\n\n\n\n

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 <\/a>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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Plant-based Sour Cream<\/h2>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n