My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain rejuvelac on a daily basis Ã la Wigmore, and now it’s just a little bit tastier.
A true southern treat. Thick, Sweet and Tangy BBQ Sauce. Combine with my “Grilled Steak” recipe for a authentic BBQ Beef experience that will fool a truck driver from Georgia. Great on top of NutLoaf also.
Submitted by queenfluff on March 23, 2007 - 11:35am
Makes around 2 - 3 cups
I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.
I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.
I have also added to dehydrated crackers before and it gave a nice tangy taste to them.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)