Would you believe me if I told you, you can easily make your own healthy Dairy-Free Sour Cream with just two ingredients? Piled atop a bowl of Mexi “Cauli” Rice, Carnitas and diced avocados, it is simply too amazing for words.
I can’t believe I didn’t think of this sooner. I am now dreaming up recipes that call for sour cream and can’t wait to try it with a huge bowl of fauxtatoes or in a homemade ranch dressing.
Downfall of Dairy
Dairy products are a relatively recent addition to the human diet and some research suggests we would have less health problems and inflammation by eliminating or limiting our intake of most dairy products. Dairy products are a known common food allergen. In the book, The Paleo Solution: The Original Human Diet, author Robb Wolf makes a strong case against dairy, “In simple terms, dairy has problems similar to grains: gut irritating proteins, antinutrients, and protease inhibitors.”(1)
I shared my own personal experience with dairy in my Casein Confession. A horrific gallbladder attack, after eating casein-rich Greek style yogurt, led me to investigate how dairy was affecting my health. Since my symptoms weren’t enough to convince me, I later went on to have some food sensitivity testing done. Sure enough, I tested positive for delayed sensitivities, or IgG-mediated allergies, to the bovine derived milk proteins casein and whey. Since then, I have, to the best of my ability, avoided dairy, and my symptoms have all since resolved.
Do I think everyone should go dairy-free? That’s a question you will have to answer for yourself. Sensitivity to the proteins found in milk, casein and whey, may be the culprit in a number of health issues. If you regularly suffer from nasal congestion, sinusitis, ear infections, joint pain, seasonal allergies, diarrhea, psoriasis, eczema, acne, or any other autoimmune illness, you may experience significant improvement in your health just by avoiding dairy.
(1) Wolf, Robb (2011-03-27). The Paleo Solution: The Original Human Diet (p. 98). Victory Belt Publishing. Kindle Edition.
Dairy-Free Sour Cream
Prep Time: 5 minutes
- 1 can Native Forest Organic Coconut Milk
- 2 Tbsp. White Vinegar
- Refrigerate full can of coconut milk for an hour or two (be careful not to shake).
- Open can and scoop out the hardened coconut cream on the top (about a 1/2 cup).
- With a spoon, mix well, coconut cream and vinegar.
- Return to refrigerator for an hour.
- Stir before serving.
Now it’s your turn!
Tell me about your favorite recipe that calls for sour cream.