Mock Sour Cream Recipes

MOCK SOUR CREAM I

Steps:

• Using a blender or food processor, blend cottage cheese, yogurt, lemon juice and artificial sweetener until smooth. Can be kept in refrigerator for up to one week.

MOCK SOUR CREAM

Steps:

• In a blender or food processor, blend all the above ingredients until smooth.
• Chill.

MOCK SOUR CREAM

Steps:

• Put all in ingredients in a blender and mix until smooth.

MOCK SOURDOUGH BREAD

Steps:

• Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
• Dissolve yeast in warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough out on a lightly floured surface and knead until smooth. Place in a greased bowl and let rise in until doubled in size, about 1 hour.
• Shape dough into 8 loaves; brush each lightly with cold water. Cut 3 diagonal slashes across the top of each loaf with a sharp knife. Let rise until doubled in size, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
• Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

MOCK HOLLANDAISE SAUCE

Steps:

• Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
• Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

MOCK SOUR CREAM - DAIRY FREE

Steps:

• Place nuts in blender and blend to a fine powder.
• Add rice milk and salt. Blend on high a couple of minutes, until very smooth.
• Very, very slowly add oil through the lid while blender is running at med-low speed.
• When mixture has emulsified, and oil is incorporated, add vinegar, onion powder ang garlic powder. Mix well. If too thick for dipping, thin with water or rice milk to desired thickness.
• Once in awhile, mysteriously, this mixture fails to emulsify, and instead of being thick like dairy sour cream, is more the consistency of thick cream. It is still thick enough to use for most purposes.

ANOTHER MOCK SOUR CREAM

Steps:

• Blend all ingredients in blender until smooth. (Scrape sides of container often with rubber spatula while blending.).