Nut Free Vegan Sour Cream

1. 1

   Place tahini, water, lime juice, and salt in a blender or food processor (dont fill food processors above the liquids line).

2. 2

   Blend or process until smooth, then drizzle in oil while continuing to blend.

3. 3

   Sauce will thicken when oil is added.

4. 4

   Taste and season with more salt if needed, quickly pulsing to combine.

5. 5

   Chill in refrigerator for an hour or two, or use immediately if you dont mind room temperature cream.

6. 6

   Will keep at least a few days in the refrigerator.

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   Notes: 1.

8. 8

   Tahini is simply sesame seed butter.

9. 9

   See the linked blog post for more details on where to find it.

10. 10

    Its 100% nut-free, but note that often nut and sesame allergies go hand-in-hand, so be sure to check if youre serving it to a crowd.

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    2.

12. 12

    See linked blog post for optional ways to flavor your homemade sour cream.

13. 13

    3.

14. 14

    The recipe is vegan (and dairy-free), gluten-free, and nut-free.

* Per serving · 4 servings · Values may vary.

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