Tuesday, February 10, 2015

Almond Sour Cream - The 1st in a series of excellent Raw Food recipes

Raw Almond Sour Cream

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.



Yield: 5 cups

1 cup raw almonds, soaked 8 hours and drained
2 c. Purified water
1 c. Olive oil
1 1/2 t. Onion powder
1 t. Sea salt
1/4 t. Vitamin C powder (ascorbic acid), optional
1/4 t. Garlic powder
1/4 c. fresh lemon juice (or juice from 1 lemon)




Place all the ingredients into the blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary.

Use immediately or chill for future use. This dressing may thicken upon standing. To thin just stir in a little water. My mom prefers this Almond Sour Cream thick, Irene prefers It pourable.

This is great over salads, as a cream base for soups, as a substitute for mayonnaise, and to spread on crackers topped with an avocado.

Double this recipe to make 10 cups:

2 c. Almonds, soaked
3 c. Purified water
3 c. Olive oil
3 t. Onion powder
2 t. Sea salt
1/2 t. Vitamin c powder
1/2 t. Garlic powder
1/2 c. Fresh lemon juice

Note: This is my mom's favorite raw sour cream ...And she loves sour cream!

Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.