Dairy-Free Sour Cream

Here is my quick and easy dairy-free substitute for sour cream!  We also use this as a dip - it's especially nice with raw veges.


The best way to make it is to soak the nuts and seeds overnight (or for a few hours) before you make it - it's easier to digest.  But if you forget, you can use the unsoaked nuts and seeds.


I use organic or insecticide-free ingredients, so the pine nuts can be very expensive, which is why I came up with a cheaper version using almonds - they're both very yummy.  If you don't have a Thermomix, grind up the dry nuts/seeds first, then blend everything in a powerful blender. 


(Original recipe from "Rejuvenate Your Life" by Serene Allison; variation by me.)

Soak nuts and seeds overnight in water.  Add all ingredients (including soaking water) to Thermomix and blend for 1 minute on speed 9, scrape down sides, blend again until smooth:
- 85g (1/2 cup) sunflower seeds

- 85g (1/2 cup) pine nuts

- 250g (1 cup) filtered water

- 1 tsp sea salt

- 75g (1/3 cup) fresh lemon juice

- 1 small clove garlic, or dash of garlic powder

- 1 tsp onion powder

If you want to use this 'sour cream' in sweet dishes, leave out the onion powder and garlic!

Or, my own version (which is cheaper!)...

Soak nuts and seeds overnight in water.  Add all ingredients (including soaking water) to Thermomix and blend for 1 minute on speed 9, scrape down sides, blend again until smooth:
- 100g blanched almonds (you can blanch your own by pouring boiling water over raw almonds, leaving to sit for a while, then popping the skins off)
- 50g sunflower seeds
- 1 tsp herb/vege salt
- 3 tsp dried onion flakes
- 1 tsp *savoury yeast flakes
- 60g fresh lemon juice
- 250g filtered water


* You can buy savoury yeast flakes from the health food shop - they add a bit of a 'cheesey' flavour.