Here is my quick and easy dairy-free substitute for sour cream! We also use this as a dip – it’s especially nice with raw veges.
The best way to make it is to soak the nuts and seeds overnight (or for a few hours) before you make it – it’s easier to digest. But if you forget, you can use the unsoaked nuts and seeds.
I use organic or insecticide-free ingredients, so the pine nuts can be very expensive, which is why I came up with a cheaper version using almonds – they’re both very yummy. If you don’t have a Thermomix, grind up the dry nuts/seeds first, then blend everything in a powerful blender.
(Original recipe from “Rejuvenate Your Life” by Serene Allison; variation by me.)
Note: You can find fine sea salt for this recipe in my online store here!
– 85g (1/2 cup) sunflower seeds
Or, my own version (which is cheaper!)…
Soak nuts and seeds overnight in water. Add all ingredients (including soaking water) to Thermomix and blend for 1 minute on speed 9, scrape down sides, blend again until smooth:
– 100g blanched almonds (you can blanch your own by pouring boiling water over raw almonds, leaving to sit for a while, then popping the skins off)
– 50g sunflower seeds
– 1 tsp herb/vege salt
– 3 tsp dried onion flakes
– 1 tsp *savoury yeast flakes
– 60g fresh lemon juice
– 250g filtered water
* You can buy savoury yeast flakes from the health food shop – they add a bit of a ‘cheesey’ flavour.