Dairy Free, Soy Free Coconut "Sour Cream"

As a sour cream substitute, Avocado Cream is really very good. But avocados have been sub-par at the grocery stores lately, Whole Foods included, so I cannot make mock sour cream for any of my favorite foods, which include quesadillas and black bean soup. I keep looking for a dairy free, soy free and nut free sour cream alternative at the stores, but so far nobody has ponied up on that front.

So I took a gander at these recipes and bought a large container of So Delicious Plain Coconut Milk Yogurt and mixed it with a tablespoon of lemon juice (although I think plain white vinegar would work here too). I placed a fine sieve over a medium sized bowl, lined the sieve with 4 layers of cheesecloth, and poured the yogurt on top of the cheesecloth. I let the yogurt drain for 2 days in the refrigerator. There was 1/2 cup liquid in the bowl and I was able to scrape about 1/2 cup of fairly thick "sour cream" off of the cheesecloth.

So how does this "sour cream" taste? It's a little delicate tasting, not as robust as the dairy version. But I like it. It's another option, anyway, when Avocado Cream just won't do. And it was good in my black bean soup.

(Shae's Black Bean Soup with Coconut "Sour Cream")