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Homemade Coconut Sour Cream [Vegan, Gluten-Free]

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Next time you need sour cream, instead of buying one, try whipping up this Coconut Sour Cream. It's easy and delicious. Enjoy!

Homemade Coconut Sour Cream [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Soy Free Vegan

Serves

1 cup

Ingredients

  • 1 can coconut milk, chilled
  • ¼ cup non-dairy milk (optional)
  • 1 Tbs. fresh lemon juice
  • ½ – 1 Tbs. apple cider vinegar
  • 1 tsp. extra-virgin olive oil
  • Kosher salt to taste

Preparation

  1. Refrigerate the can of coconut milk for at least one hour. If you are in a big rush, put it in the freezer for 30 minutes. Open the can and transfer the thin liquid milk part into a bowl. You can keep this for smoothies or other uses. The cream that’s left is what you want. Transfer the thick coconut cream into a bowl. If you want to lessen the coconut flavor a bit, add ¼ cup of any non-dairy milk. I like cashew milk because it’s very creamy.
  2. Add the lemon juice and the vinegar, a little at a time. Mix it well and taste to see if there is enough acid for you. If not, add more little by little. Mix in the oil and add a pinch of salt to taste.
  3. Mix well and refrigerate for another 30 minutes until it sets. Keep in an airtight container in the refrigerator.

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AUTHOR & RECIPE DETAILS


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When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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