Nourishingmeals.com is my go to for gluten free whole foods. They are amazing at figuring out how to do difficult allergy substitutes. This is the perfect example! Homemade dairy free sour cream. I miss sour cream something fierce. This is definitely worth a try. (and check out their cookbooks featured in my favorites on the side bar!)Note from nourishingmeals.com:
|photo from nourishingmeals.com|
This is a great replacement for dairy sour cream—it’s so simple to make! Use it to top bean soups, enchiladas, or tacos—basically anywhere sour cream is called for. Be sure to use the full fat coconut milk, not the light variety. For the probiotic powder, we use Klaire Labs Therbiotic Complete powder.
2 cans coconut milk, chilled
1 teaspoon probiotic powder
pinch sea salt
Place the two cans of coconut milk in the refrigerator for about 24 hours. Then open the cans and scoop off the thick white cream at the top. Pour off the water into a jar (use it to make smoothies).
Heat the coconut cream in a small saucepan over the lowest heat to about 97-98 degrees F. Then remove pan from stove and whisk in probiotic powder. Pour into a clean quart jar, cover with a clean dishtowel secured with a rubber band.
Let the jar sit out for about 24 to 48 hours on your kitchen counter to culture. Then stir in a pinch or two of sea salt, cover jar with a lid, and place into the refrigerator to solidify. Use as desired. Source: www.NourishingMeals.com
Yield: 1 to 3 cups (varies depending on how much cream is in each can)
Note: Depending on the temperature where your coconut milk is stored, you may not need to refrigerate the cans to get the cream and water to separate. In the wintertime my pantry is cool enough to keep the fat and water separated so I just open the cans and get started right away on this recipe.