Think you can’t have sour cream just because you don’t do well with dairy? Think again! This is just one of the sour cream recipes that will be available in my eBook, along with over 30 additional sauces! I wanted to give you a little sneak peek, as you’re going to really want this recipe for my Layered Taco Casserole that I’m posting on Friday!
If you’re already signed up for my newsletter, then you’ve also received a second exclusive recipe for a dairy-free sour cream, which is also egg-free! That recipe will also be included in my eBook, and I’m still working on one additional version! My goal is to have different variations of most of the sauces, this way they’ll work for as many diet needs as possible.
This recipe is so easy, and I have a feeling you’re gonna love it! Enjoy!
Dairy-Free Sour Cream
- Place the avocado oil, egg, lemon juice, mustard powder, garlic and salt in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Add the lime juice and nutritional yeast and blend once more. Enjoy!
- **FYI this recipe only works if you're using an immersion blender. If you're using a regular blender or Vitamix, use the basic mayo recipe that can be found HERE . Then just add the garlic, salt, lime juice and nutritional yeast!
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