Addicted to sour cream? So was I, but all that dairy isn’t great for your health or waistline. Change up your sour cream routine with a simple tahini version. Lime juice adds a touch of Mexican flavor and that tang you might miss from dairy sour cream. Use it anywhere you’d use cold sour cream, or thin it with more water and use it for a healthy but creamy salad dressing!
- Place tahini, water, lime juice, garlic and spices (if using), and salt in a blender or food processor (don’t fill food processors above the liquids line). Blend or process until smooth, then drizzle in oil while continuing to blend. Sauce will thicken when oil is added. Taste and season with more salt if needed, quickly pulsing to combine. Stir in cilantro, if using.
- Chill in refrigerator for an hour or two, or use immediately if you don’t mind room temperature cream. “Sour” cream will keep at least a few days in the refrigerator.
If you want enough for 4 without leftovers, halve the recipe. However, the larger batch you make, the better the blender generally handles it.
If tahini is separated in the jar and very difficult to scoop out, empty the whole jar into blender and process until smooth. Replace into jar, leaving the quantity you need in the blender.
If you can find raw tahini, use it! I’ve heard a lot about raw tahini lately, but haven’t been able to find it except online. For most tahini, the sesame seeds are toasted before being processed into tahini, but raw tahini skips toasting. You’ll note a slightly bitter taste in conventional tahini, which is apparently barely discernible in raw tahini.
The recipe is vegan (including dairy-free), gluten free, and nut free.
- Prep Time: 5 mins
- Category: Condiment
- Cuisine: Vegan