Almond Milk Sour Cream is cool, silky, thick, and melts into sauces. This vegan sour cream recipe is made without cashews, soymilk, or vinegar. Its creamy, tart flavor is perfected by the addition of a secret ingredient.
From almond flour: Blend 1 cup of water and ½ cup lightly packed fine almond flour in a high-speed blender. Strain through a large cotton handkerchief or tightly woven, thin tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.
From fresh almonds: Blend 1 cup of water and ½ cup blanched and peeled raw almonds in a high-speed blender. Strain through a large cotton handkerchief or tightly woven, thin tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.
Heat Almond Milk:
Place almond milk, salt, fenugreek seed, and calcium water in a saucepan and heat just to boiling. Don't allow it to further.
Blend Sour Cream:
Carefully pour heated almond milk into a high-powered blender. Add palm oil, avocado oil, and lactic acid. Blend on high to disintegrate fenugreek seeds.
Turn the blender speed down to medium and carefully open the feeder top. Sprinkle pectin powder slowly into the center of the mixture with the blender running. Continue blending for a full 2 minutes.
Chill and Whip Sour Cream:
Scoop sour cream into a small bowl. Cover and chill for 2 hours. Take sour cream from the refrigerator and stir vigorously with a spoon until shiny and very smooth. If there are any lumps in sour cream, blend it on low speed in a blender until smooth and glossy.
Store
Transfer to a container for storage and use as needed. Sour cream will last 7-10 days refrigerated or 2 months frozen.
Notes
Recipe tipsThis recipe requires making almond milk from scratch. Store-bought almond milk will not give the right flavor or texture.Sour cream will become fully smooth and homogenized after it is chilled and stirred or blended. Then it will hold its consistency well during storage.