Since giving up dairy, I've wanted to make sure we didn't feel like we were missing out on any of our favorites and Mexican food is certainly a favorite in our house.
It was well after I completed my Whole30 that I discovered this little life saver, so I'm making sure to mark this recipe as a Whole30 Must-Have because its so simple and really satisfying. All you need is a can of unsweetened organic coconut milk, some citrus, a little salt and a mixer.
It literally couldn't be any easier to make your own fresh and delicious dairy-free sour cream!
Ingredients
1 chilled can of unsweetened, full fat coconut milk (organic is preferred- -I use Thai Kitchen)
Juice of 1 lemon or 3 limes
Salt to taste
Method
Turn can of refrigerated coconut milk upside down, open the can and pour off the liquid. Spoon the cream into a small bowl. Squeeze in lime juice and add a dash of salt. Mix with the whisk attachment of a handheld mixer on high for about 30 seconds. Enjoy!
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