Almond Sour Cream - Raw Vegan, Gluten-Free, Soy-Free, Whole Food

As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream.  And it costs lots less than Tufutti or other commercial vegan formulations.
1 C. Raw Almonds
Filtered Water to soak almonds
1/4 C. Fresh-squeezed Lemon Juice
1 C. Fresh Filtered Water
Pinch of Salt


  1. Soak Almonds in 2 C. Water for 12-48 hours
  2. Drain and rinse almonds
  3. Remove husks from almonds and set aside
  4. Whirl up almonds in blender with fresh water until smooth and fluffy
  5. Blend the lemon juice into the almond puree and add a pinch of salt

Use this wonderful non-dairy sour cream in recipes like delicious, high omega-3 Walnut Thumbprint Muffins or as a topping on your vegan Taco Salad!  Use it wherever you would have used dairy sour cream in the past.
Looking for some classic Adventist vegetarian potluck recipes?


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