Vegan Sour Cream

Looking slightly above and front on, full bowl of sour cream with a metal spoon

A low histamine dip/dressing is quite a challenge without the use of citrus or vinegar!

Citric acid to the rescue! I often substitute my lemony flavour with citric acid. It's awesome, because it acts like a natural food preserver too. My hummus seems to taste better with citric acid too :)

If you're in the initial stages of a low histamine diet you may like to wait a few weeks, until you begin adding small portions of nuts/seeds. It took me about 4 - 6 weeks until I started adding in sunflower seeds and almonds. Soaking is a wonderful way to have nuts and seeds. It reduces the natural anti-agents and increases digestibility. I seem to be able to tolerate soaked nuts much better than raw. You may find the same thing.

This sour cream goes so well with salad and roasted vegetables! Anything Mexican flavoured. On top of baked potatoes is my favourite!

I tend to store half the recipe in the fridge, lasting about 5 days. The other half gets frozen in little containers, perfect for about 2 - 3 servings.

If you don't have any histamine issues, feel free to substitute the citric acid with 55 mL of lemon juice and 20 mL of lime juice :)

  • 80g sunflower seeds, soaked 2 - 3 hours
  • 70g raw cashews, soaked 2 - 3 hours
  • 180 mL chilled water
  • 1 tsp citric acid
  • 3/4 tsp Himalayan sat
  1. Step 1

    Rinse soaked sunflower seeds and soaked cashews.

  2. Step 2

    Add everything to a food processor or blender. Puree on high until smooth (Thermomix: 1 min/speend 8).

  3. Step 3

    Taste. Season with more salt or citric acid as needed. If too thick, add more water. I find the mix thickens slightly once it's been in the fridge for a while.

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