Macadamia Nut Sour Cream is an awesome replacement for dairy sour cream.  I am sharing a recipe I really liked when I was vegan for one year. During that year, I experimented with many cashew recipes including a cashew sour cream. When I found out that cashews have too many lectins, I changed the cashews for macadamia nuts and created this recipe. Now my family and I use this sour cream wherever sour cream is called for, like on tacos, burritos, stroganoff, even on Instant Pot Pinto Beans.

Ingredients for Macadamia Nut Sour Cream

• 1 cup macadamia nuts
• 1/2 + 1/3 cup water (divided)
• 2 TBLS fresh squeezed lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp salt

Instructions for Macadamia Nut Sour Cream

1. Cover macadamia nuts with water and soak for 4 – 6 hours. Then drain and rinse the nuts with fresh water.

   

2. Transfer the nuts into a high speed blender with 1/2 cup water, lemon juice, apple cider vinegar and salt. Using the puree or liquefy setting on your blender, blend until you get your desired smoothness. I had to add an addition 1/3 cup water to get the sour cream as creamy and smooth as dairy sour cream. Next use in your favorite recipe!

Happy 4th of July! We are having a barbecue, so I needed to create a sugar-free barbecue sauce. To create the barbecue sauce, I needed a sugar-free tomato ketchup and a sugar-free Worcestershire sauce. So I did!

Ingredients for Sugar-Free Tomato Ketchup

• 24 oz. jar Bionaturae Strained Tomatoes
• 2 – 7 oz. jars Bionaturae Strained Tomato Paste
• 1 TBSP olive oil
• 2 garlic cloves (minced)
• 1/4 cup apple cider vinegar
• 1/4 cup red wine vinegar
• 1 large onion, chopped
• 1/2 teaspoon ground cloves
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/4 cup Swerve sweetener or another sugar free sweetener of choice

Instructions for Sugar-Free Tomato Ketchup

Note: The reason I am using Bionaturae strained tomatoes and strained tomato paste is that the only ingredient is tomatoes and they are skinned and strained, so no seeds. This is Plant Paradox approved!

1. Add the olive oil to a saucepan. Heat the oil and sauté the onions until softened.
2. Next add the garlic until it is fragrant.
3. Then pour in both vinegars, Swerve sweetener or sweetener of choice and the salt.
4. Bring it all to a boil.
5. Add the strained tomatoes and strained tomato paste and return to a slow boil.
6. Next add in the the cloves and the oregano.
7. Simmer on low heat and cook until the sauce thickens, about 15 – 20 minutes.
8. Then pour it all into a blender and blend until it is smooth.
9. Pour it into a container and refrigerate it. Everything is better with ketchup on it!

Ingredients for Sugar-Free Worcestershire Sauce

• 1/2 cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons coconut aminos
• 1/4 teaspoon white miso
• 1 tablespoon Swerve confection sugar substitute
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 ground black pepper

Directions for Sugar-Free Worcestershire Sauce

1. Combine all ingredients in a small saucepan. Bring to a boil and allow it to boil for 1 minute.

The barbecue sauce will be delicious. Stay tuned!