Basics: Sour Cream Base

Most of the recipes I make (with the exception of coconut bread) are full-fledged with no wiggle room for creativity. I’m changing it up with this one: it is the most plain, basic recipe you will find.

Take this and do whatever you want to it. Use it in baking. Make dips by adding a few spices or veggies. Make a salad dressing by adding some water (or coconut water) and shaking it up. Top a sweet potato with it. Dunk carrots in it. Rub it all over you for all I care. The point is that it is as much of a blank slate as any recipe can be.

What is “it”? Check “it” out…

DAIRY-FREE SOUR CREAM
Makes approximately 4-6 servings.
Total time: 10 minutes

  • 1 can’s worth of coconut cream (refrigerate an un-shaken can of coconut milk, open it, and you’ll see the cream thickened on top)
  • 2-3 teaspoons white vinegar
  • pinch of salt

Whisk all ingredients together in a bowl until combined. If you want it to be less sour, stick with 2 teaspoons of vinegar; if you like it more sour, add the third teaspoonful (or more). Refrigerate for 5-10 minutes before using so the flavors meld.

In the photograph above, I added some dill and garlic powder to the mix so it would be a nice dip for carrots; but, honestly, it’s such a clone of real sour cream that I’m confident that eating it plain on a sweet potato, tacos, or chili will be amazing in itself!

Some ideas I want to try are…

  • Ranch: salt, pepper, garlic, onion, parsley.
  • Onion Dip: caramelized onion, garlic powder, salt.
  • Tex-Mex Dip: paprika, cayenne, chili powder, salt, pepper, garlic, cumin.

If you come up with your own creation using this recipe, let me know in the comments!

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One thought on “Basics: Sour Cream Base

  1. Pingback: ? about dairy | Mark's Daily Apple Health and Fitness Forum page

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