Presenting a clean, two ingredient homemade sour cream recipe that’s more about the process than the recipe. You see, it has TWO (normal) ingredients: almond flour (blanched is better) and juicy sauerkraut. When you marry these two foods in your blender it transforms into super thick, creamy spoonfuls of topping for your potato, burrito, pasta (mushroom stroganoff sounds good), and perhaps some over the top sour cream pancakes. The options are endless. PLUS! Not only is it non dairy, it features probiotics, thanks to the sauerkraut. When I first made it, I was so impressed I wanted to run out and start a sour cream stand. Lemonade stands are so last year.
The single biggest tip is to understand that this is process. You’ll need to patiently scrape down your blender and assess the amount of liquid to get it going. All sauerkrauts have different profiles. If you have a lame blender (just saying…) it’s best to cook the mixture first and let it cool before blending to soften the almond flour. But, no need to stress over it….it’ll all work out once you get that big fluffy baked potato ready.
Two Ingredient Plant Based SourCream
Equipment
- 1 High Speed Blender
- 1 rubber spatula or spoonula for scraping blender down
Ingredients
- 1 cup blanched almond flour
- 1 cup juicy sauerkraut sauerkraut with plenty of brine
Instructions
- Add the sauerkraut and almond flour to your blender. Get the blender going and be prepared to scrape down sides and manage the blending process. This is initially a coupling of a somewhat dry mixture but it will definitely blend up with patience
- Once the blender is moving at high speed, let it go for a 30 seconds to a minute. This transforms it into a creamy mixture. If your sauerkraut isn't as juicy, add 1 tablespoons of juice or purified water at a time to get it blending well.