Sour Cream (VEGAN)

Total making time: 10 minutes

Makes: 1 cup of “Sour Cream”

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!

+ 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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Liana Werner-Gray