Making your own dairy free sour cream recipe might sound like a great big hassle. But trust me, if you are serious about eating clean, then this is a recipe you definitely need. It takes no more than 10 minutes to make and it keeps for up to a week in the refrigerator (it might keep longer but it never lasts in our house!)
Why Make a Dairy Free Sour Cream Recipe?
If you have our book you know we go into great detail about the health risks associated with dairy consumption (starting on page 176.) But if you don’t have our book you can read the top 10 reasons milk does not do a body good here.
I Can’t Find a Clean Store-Bought Plant Based Sour Cream
But for some reason nobody is making a clean store-bought, dairy free sour cream. Or not that I know of anyway. ***If you know of a good store bought sour cream brand please tell me about it in the comments below***
New & Improved
Sour cream was a very difficult food for me to give up when I first started eating clean almost twenty years ago. It was only in the last few years that I realized I could make my own. And it is so easy to do so!
My original sour cream recipe was made with tofu and cashews, but this updated version made with macadamia nuts is much tastier (if I do say so myself.) This new and improved recipe has more of the tart and tang of the real deal. And as long as you soak the macadamia nuts, the texture is incredibly smooth.
There are SO Many Things to Do with Sour Cream!
Rich, decadently creamy and incredibly smooth, you can use this homespun dairy free sour cream recipe just like conventional sour cream.
I use it most in my Instant Pot Beef Stroganoff (I promise to share this recipe next!) but also to top off my Taco Chili recipe, baked potatoes, mixed in pureed vegetable soups, as a base for salad dressings and so much more!
If you can’t think of what to do with sour cream, just head over to the Huffington Post’s top uses for sour cream for some inspiring ideas. From sauces, to deviled eggs, ranch dip and more, trust me, you will not run out of ways to use sour cream! Just like my egg free mayonnaise recipe, this sour cream is a staple for us.
And for a special treat –and always on New Year’s – we love to treat ourselves to caviar appetizers, which just isn’t the same without sour cream. (I know caviar can be very pricey, but the pink salmon caviar is about half the price of black caviar)
For those of you with food allergies and food sensitivities, it’s helpful to know this Dairy Free Sour Cream recipe meets the following dietary restrictions:
Egg Free / Grain Free / Bean-Free / Gluten Free / Paleo Friendly / Vegan / Vegetarian / Dairy Free
Made with macadamia nuts, this dairy free sour cream recipe is incredibly rich and smooth, and with just the right amount of tart and tang!
- 1 cup water
- ½ cup extra virgin olive oil
- ¾ teaspoon raw honey
- 5 tablespoons lemon juice
- 2 cups raw macadamia nuts (soaked for 30 minutes to 2 hours, rinsed and drained)
- 1 ¼ teaspoon Himalayan pink salt
Put ingredients in the order listed in a high speed blender. Process on full speed until smooth and creamy.
This dairy free sour cream recipe will keep for up to a week if stored in the refrigerator in a mason jar.