Sour Cream (VEGAN)
1 cup of hemp seeds
(or raw cashews – not salted or roasted! If you use cashews soak them for at least 4 hours)
(if you cannot get hemp seeds and are allergic to nuts, use sunflower seeds, soak them for 8 hours)
1/4 teaspoon himalayan salt
1 teaspoon of apple cider vinegar
the juice of one small lemon
1/2 teaspoon of dill
ADD 1 teaspoon of water if it needs more liquid for a smooth ‘sour cream’ consistency
1. Add all ingredients to a food processor like a VITAMIX and blend for 3 minutes or until completely smooth and creamy!TIP
+ Use this sour cream in any recipe that calls for sour cream!
+ Refrigerate in an airtight container or jar for up to a week.
This recipe is DAIRY FREE, GLUTEN FREE, SOY FREE, alkaline, good for people with LACTOSE INTOLERANCE! Provides the body with nutrients. Is VEGAN.
This recipe was created by Liana Werner-Gray in New York 2013.
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