As much as I love dairy and still believe it to be of good nutritional value when properly sourced, I’ve now pretty much eliminated it from my regular diet.

I think this worked pretty well! Granted, this doesn’t even come close to having the same taste or texture as true, dreamy, silky, velvety sour cream. BUT. It’s still pretty smooth, creamy, light and airy as far as texture goes, and it does have a very interesting tangy, slightly acidic flavor to it.

Now, I’m not saying that I would just eat this by the bowlful, but to use in recipes as a substitute, absolutely! I’m a fan and can’t wait to start experimenting!

For the ingredients and method for this recipe, please go to