A dairy free, nut free and coconut free uncultured sour cream substitute made with tiger nut milk. Ready for dolloping and dipping! Compliant with the Paleo autoimmune protocol and allergy-friendly.
1 to 2TbACVdepending on how sour you want it, I liked it at 1.5 Tb
1/4cuphomemade tiger nut milksee link to recipe in NOTES or coconut cream
1pinchHimalayan 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.
For AIP, try this with 1 tsp of each of onion and garlic powders and Herbamarefor ranch dip…just add sweet potato or cassava chips! Or dolloped onto nightshade-free chili.
For regular Paleo, stir in some Primal Palate Garden Ranch mix and serve with veggie crudité….or serve as a dunking sauce for buffalo wings!
