If you love the taste of cream cheese but have trouble getting your hands on vegan sourcream, then this recipe may be for you!
This is the first recipe from a cookbook I’m excited to share with you!
I had always wanted to cook with sour cream, but had never done it before, so when I saw this recipe I had to try it!
The recipe calls for making your own sour cream using the creamy coconut oil instead of butter.
The flavor of the cream cheese and the coconut oil complement each other perfectly.
If you are looking for a healthy alternative to cream cheese, then look no further!
What you’ll need for this recipe:You will need:1 cup unsalted butter, melted (I used the butter from the package, which I bought at Whole Foods)1 cup coconut oil (I got mine at Whole 30)2 cups sour cream (I liked the flavor of this recipe more than the cream of chicken so I used it)Directions:1.
Preheat your oven to 350F.2.
In a medium bowl, combine the butter and coconut oil.3.
Stir until melted and creamy.4.
In another medium bowl combine the sour cream and coconut.5.
Pour the mixture into a baking dish.7.
Bake for about 30 minutes.8.
Remove from the oven and cool.
Cool completely before you use it.
What to eat while you’re waiting: Lunch: Vegan sourcream with guacamole, guac, lettuce, and cilantro.
Vegan cream cheese sandwich: A homemade sour cream sandwich with guava, avocado, and tomatoes.
What to avoid: Garden salad: No lettuce, tomatoes, avocado.
Strawberry jam: Granola bars, but not granola powder.
Chocolate chip cookies: Candy bars, not chocolate chips.
Salad: No fruit.
Dessert: Fruit, but it’s not vegan, so no berries.