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?)
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. I’ve been fortunate to find a soil-based probiotic that I tolerate well, after slowly titrating up as I introduced it.
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.
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.
If you’ve reintroduced black pepper, seed and nightshade spices…
Primal Palate has these awesome dip and seasoning mixes: Garden Ranch, Taco & Fajita, and French Onion. These flavor heroes could abso-toot-ly be whisked into your prepared sour cream and dipped away with sweet tater chips, vegetable crudité or these Chai Glazed Crispy Chicken Wings.
Or make an easy AIP Ranch Chicken ‘n’ Rice bake:
- Whisk in some garlic and onion powders and some Herbamare into your prepared sour cream.
- Smear on top of skinless chicken that’s nestled on top of cauliflower rice.
- Bake at 400 F for about 45 minutes to 1 hour until browned, bubbly, sexy and cooked through.
- 100% easy and delicious.
Sour Cream – AIP, Keto, Dairy Free
- 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
- 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.