WI Cheesehead's Note:
From the Food Allergy Cookbook. No soy products. I tried this using half olive oil and half coconut oil. It thickened up in the fridge and tastes really good. It would even be good for mayo. I haven't tried the hand blender method, but I bet it would work great. Will try that next. I used 2 tsp apple cider vinegar.
My Private Note
Units: US | Metric
- 1Place nuts in blender and blend to a fine powder.
- 2Add rice milk and salt. Blend on high a couple of minutes, until very smooth.
- 3Very, very slowly add oil through the lid while blender is running at med-low speed.
- 4When mixture has emulsified, and oil is incorporated, add vinegar, onion powder ang garlic powder. Mix well. If too thick for dipping, thin with water or rice milk to desired thickness.
- 5Once in awhile, mysteriously, this mixture fails to emulsify, and instead of being thick like dairy sour cream, is more the consistency of thick cream. It is still thick enough to use for most purposes.
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Nutritional Facts for Mock Sour Cream - Dairy Free
Serving Size: 1 (188 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1075.8
- Calories from Fat 1067
- Total Fat 118.5 g
- Saturated Fat 13.9 g
- Cholesterol 0.0 mg
- Sodium 930.9 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 4.3 g
- Sugars 1.7 g
- Protein 4.1 g
The following items or measurements are not included: