Sour Cream – AIP, Paleo, Dairy Free
Paleo AIP Sour Cream. When I dip, you dip, we dip. *shake it*
This Paleo and AIP dairy-free sour cream makes me wanna twerk a little. Not too much, just enough to make a couple people in the room either join in on the bon-bon shaking, or feel mildly uncomfortable.
As low in lactose as the real cultured dairy shebangs are, even that tiny bit of milk sugars can cause some gastroenterological gurglies, nausea, eczema patch flares…not sexy for the dance floor.
Not that I go to dance floors hardly ever anymore. (Bad knees. Introverted agoraphobia. What would my cats think?)
Jump to Recipe
No culturing required.
Live active cultures (usually introduced in the form of a probiotic capsule or packet of cultures) are what create the thickness and tang in sour creams, yogurt and cream cheese.
You CAN totally make those with cultures instead of the method I’ve got going on for this recipe…and there are a plethora of touted health benefits when taking that approach.
BUT some of us are a bit intolerant to certain probiotic strains due to gut dysbiosis and other health factors. (raises hand) I’m not saying I will never again enjoy cultured foods, as I do consume fermented sauerkraut every day, so not all is lost.
This Paleo AIP sour cream uses vinegar for the tart factor and gelatin for the thickening factor.
It’s pretty dang awesome too! The first time I made it I used coconut cream…which IMHO created the best texture and color, but not the best flavor.
I don’t want EVERYTHING UNDER THE DANG SUN to taste like coconut all the time. Ya heard?
As much as I enjoy it I don’t want to taste heavy coconut on say…a Paleo AIP bean burrito. So I included the tiger nut milk as my first preference.
The color isn’t as sexy but the flavor is way more neutral. Here’s the recipe for my Homemade Tiger Nut Milk.
Allergy-friendly
By the way, you could TOTALLY make a legume-free, dairy-free, gluten, free, nightshade-free bean burrito.
OH YES! You can! If you make these Cassava Flour Tortillas. They’re kind of a pain in the bum to make…not gonna lie. But totes worth the effort…just make sure you freeze them first and keep the batch in the freezer while you cook them off one by one. And then make the “beans” from this No-Beans 7 Layer Dip as your filling.
Make some Nacho Cheese Sauce from this recipe, throw in some chopped onions and you’ve got a pretend “Taco-Yell” bean burrito with queso and sour cream to dip it in, my friend.
Vegetables. All hidden up your food. BOOM.
Sour Cream – AIP, Keto, Dairy Free
Ingredients
- 2 cups summer squash peeled and diced
- 1.5 tsp gelatin
- 1 to 2 Tb ACV depending on how sour you want it, I liked it at 1.5 Tb
- 1/4 cup homemade tiger nut milk see link to recipe in NOTES or coconut cream
- 1 pinch Himalayan salt
Instructions
- Steam squash on stovetop or in microwave until very tender, then cool 5 minutes.
- Add warm squash and any liquids released from squash to a high-speed blender.
- Sprinkle gelatin over the top and bloom for 1 minute.
- Add vinegar, dairy-free milk/cream of choice and salt.
- Blend on medium-high speed for about 1 minute of until very smooth with no chunks remaining, and gelatin has dissolved.
- Pour and scrape mixture into a storage container and allow to come to room temperature.
- Cover and refrigerate for 4 hours or until it has firmed up to the consitency of sour cream.
- Stir well with a fork before serving.
- If mixture has thickened too much (depending on varying brands of gelatin this may happen) you can whisk in 1 Tb of diary-free milk at a time until it is thinned to your liking.
- You can also make this more sour if you like by adding 1/2 tsp of vinegar at a time until it is soured to your liking.
6 Comments
Ramya
Sorry just saw this now will be making this soon can i use agar agar as am a vegan perfect for my snacks also can you make aip paleo and vegan pizza i love pizza sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya
Samantha
Hey Ramya!
Yes ma’am you can try the agar, as from what I’ve heard it’s similar to how gelatin acts in recipes. 🙂
Let me know how it goes for you!
xx,
Samantha
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Heidi
Quick question? ,,,, How long will this Keep in the Fridge?? can I make it a few days in advance or if i make a large batches how soon do i need to use it up?
Samantha
Hi there Heidi,
This will keep for up to a week in the fridge. 🙂 The squash in it makes this sauce less stable than a standard sour cream, but you should be good as long as you use it up within 7 days. 🙂 I hope you enjoy it!
Angela van Schaijk
Yum, yum, yum! Love your recipes!