Raw Vegan Sour Cream – With Avocado

Prep Time: 15 minutes
Yield: 1 cup (serving size is 2 Tablespoons)
- 49 calories
- 4 grams of fat
- 0 grams of sugar
- 75 milligrams of sodium
- 1 and 1/2 Medium Haus Avocados
- 6 Tablespoons Water
- 2 Tablespoons Raw Apple Cider Vinegar
- 1 Teaspoon Fresh Dill (or 1/2 teaspoon dried)
- 1 Tablespoon Chopped Green Onion or Chives
- 1/4 Teaspoon Sea Salt (or to taste)
- 1/4 Teaspoon Cracked Black Pepper (or to taste)
Blend all ingredients in a high speed blender such as the Vitamix until completely smooth and creamy. Taste and adjust seasonings. Will last in the fridge for a few days only. Use as you would regular sour cream. Enjoy!
Tips
- The nutrition info is per serving size of 2 Tablespoons for a total of 8 servings per batch.
- You might need to adjust the apple cider vinegar amount for the desired amount of tang.
- Best to make this recipe in a high speed blender such as the Vitamix or you might need to add more water or make the recipe in a food processor with the S blade.
I hope you enjoyed this recipe and please do share with me how you decide to use the raw vegan sour cream recipe in the comment’s section below.
♥,
C
4 comments
Hi!
Delicious! I put it on my Navy Bean Mexican Soup!
Hi Collette,
Thank you for stopping by. What a great idea!
Best Wishes,
Cecilia
Do you have a cookbook with all these raw food recipes? lease advise
Thank you
Hi Kay,
Thanks for stopping by. For now I have some raw food recipe e-books you can check out that don’t have all my recipes but a lot of good ones:) Here is the link: http://rawglow.com/ebooklets.htm
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