Macadamia Sour Cream

Ingredients

• 1.5 cup macadamia nuts (Salt-free preferred. If using raw macadamia nuts, rinse and soak in water for 2 hours, then strain and rinse again before blending.)
• 0.5 cup unsweetened, unflavored plant milk or water (Use either plant milk or water.)
• 2 tbsp lemon juice
• salt (Add to taste. If the macadamia nuts are salted, use little or no additional salt.)

Steps

1. 1

   If using raw macadamia nuts, rinse them thoroughly. Place them in water and soak for 2 hours. Strain the nuts and rinse them again.

2. 2

   Add the macadamia nuts, unsweetened unflavored plant milk or water, lemon juice, and salt to a high-powered blender.

3. 3

   Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust the salt if necessary.

4. 4

   Transfer the sour cream to an airtight container and store it in the refrigerator.

Notes

The recipe does not specify a refrigerator storage duration; keep refrigerated and use within a reasonable period for homemade nut-based sauces. Salt-free macadamia nuts are recommended to avoid an overly salty result.

Nutrition per serving

• condiment
• vegan
• dairy-free
• gluten-free
• no-cook
• plant-based
• make-ahead