Elaina Love is the Owner/Director of PureJoyPlanet.com and is also a professional Chef, Instructor, and Detox Counselor at Pure Joy Culinary Academy. She is a Lifestyle Counselor, co-owner of Pure Joy Academy.
Raw Vegan Sour Cream
- Yield: 8 1x
Description
Elaina Love shows us a no muss no fuss technique on how to open a young coconut and scoop the pulp.I hope you have as much fun eating this raw sour cream as I had creating this recipe.
Ingredients
Scale
- 1 1/4 cups hemp seeds, cashews or pine nuts
- 1/2 cup young coconut meat or irish moss paste or an additional 1/2 cup of nuts or seeds
- 1 tsp. raw apple cider vinegar
- 1 Tbs. unpasteurized light miso paste
- 1/4 tsp. high mineral salt
- 3 Tbs. Lemon juice (about 1 lemon)
- Water as necessary to make a sour cream consistency
Instructions
- Blend all ingredients together in a blender until smooth and creamy.
Notes
This recipe will keep for up to 2 week in the refrigerator.
It had such promise! But mine was (a) brown and (b) tasted almost nothing like sour cream. The kids rejected it. Wife rejected it.
I used shelled raw hemp seeds, a very difficult-to-open coconut (bent my best knife, wah! Should have used the awl in the first place), all other ingredients except the miso, which is made of soy (an allergy in our house, and the reason we can’t just use the tofutti brand fake cream cheese). That shouldn’t have added sourness or made it whiter so I can’t imagine it would have helped much.
I honestly don’t know what I did wrong!
I’ll have to keep looking for a sour cream substitute…
Mine turned out really yummy day of, but went rancid in 2 days….