Here are two delicious and all-natural variations of traditional sour cream that can be used as a tasty ingredient in many of your favorite dishes.

Fresh Nut Creams

Tart Macadamia Nut Cream

1 cup fresh macadamia nuts
1 cup fresh cashews
½ cup fresh-squeezed lemon juice
¼ cup Nama Shoyu or Braggs liquid aminos or 1½ tsp Celtic sea salt
1 Tbsp garlic
½ tsp peppercorns

Blend all of your ingredients in a blender until they are creamy.

Natural Nut Sour Cream

1 ½ cups fresh cashews
¾ cup fresh sunflower seeds
2 ¼ cups filtered water

Place the cashews, sunflower seeds and water in a blender and blend well. Then pour the creamy mixture into a glass jar and cover it with a cotton cloth. Allow your cream to stand (ferment) at room temperature for one to three hours. Taste it occasionally and as soon as it tastes slightly sour, refrigerate it.

Both types of cream keep well in the refrigerator for two days.