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    Addicted to Veggies Sour Cream

    Yields 2.5 cups total.

    Store sour cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.

    The world of raw food is bustling place with passionate people and endless information. From sprouting seeds to making your own flax crackers, it’s exciting and overwhelming! Giving veggies the leading role at every meal and becoming a “raw foodie” is an adjustment, but one that doesn’t have to be intimating.

    At the beginning of my own raw food journey, I had questions like, What tools should I own? What supplies should I purchase? What recipes should I make first?

    Now, almost 3 years later, my blog readers have begun asking these questions of me. With a food processor at my side and spatula in my hand, I’m eager to share what I’ve found to be crucial in building a successful raw kitchen: raw staples.

    What are raw staples?

    Imagine opening your refrigerator.  Look inside.  Do you see all of those condiments most people have – eggs, dairy, cream, cheese, butter, sweetener, etc?  These ingredients are key in many different types of foods and recipes, right?  I’m going to teach you a whole new way to create these staples on your own that are raw!

    These recipes make everything else so much easier and tastier.  Best of all, they’re simple to execute.

    Most raw condiments have at least a two-week shelf life, and some staple recipes can be frozen in batches eliminating time spent in the kitchen, giving you a leg up on meal prep.

    Today I’m going to share with you my favorite and most popular staple recipe: Addicted to Veggies Sour Cream. This little gem takes the place of multiple condiments, finding its way into many of my favorite recipes – and the list keeps growing.

    After you’ve made it once or twice, you might find that doubling the recipe is more convenient. Trust me – you’ll want to keep this well stocked in your fridge or freezer. Don’t be intimidated by the amount of information in this recipe. While it may seem like a lot, it all comes down to very specific technique. Once you have the technique down it’s simple and straightforward, you’ll be making it blindfolded in no time.

    From our friends


    1. I’m really excited to read a raw food article that starts from the basics. Sarahfae’s take on this often overhyped cuisine is beyond refreshing!

      Louisa | 01.25.2012 | Reply
    2. Where can I get the recipe for your sour cream?

      Donnarae | 01.26.2012 | Reply
      • Hi Donna – you will find the recipe right below the photo slideshow. Thank you so much for the comment!

        Sarahfae - Addicted to Veggies | 01.26.2012 | Reply
      • it’s in the comments underneath the slideshow..sorry for the confusion!

        The Chalkboard | 01.27.2012 | Reply
        • Awesome article! I’m so excited about seeing more of these from you.

          Totally confused about where the recipe is though – can’t find it??

          Nachos | 01.29.2012 | Reply
    3. Love this idea of getting back to the raw basics. This is really helpful!

      alisha | 01.27.2012 | Reply
    4. i’m not raw, but i’ve had the opportunity to try a lot of raw products. my favorites are, of course, the fresh veggies!

      lynn @ the actor's diet | 01.27.2012 | Reply
    5. This looks great! I love the clear photos for each step. But I’d also love it if you could provide the whole recipe in one view, so I can skim the whole thing before going shopping, or so I can print it on one sheet to have in the kitchen. Thanks!

      MHA | 01.29.2012 | Reply
    6. Great recipe! I love all the detailed pictures to help you with each step. However it would be great to have a “click to get recipe in print format.” It would make it so much easier to transfer to my kitchen.

      Jenney | 01.29.2012 | Reply
    7. Love the recipe, but I have a request: Can you please add an option to “click to get recipe in print format” PLEASE!

      Tricia Lynn | 01.29.2012 | Reply
    8. Love the recipe and pictures! As others have asked, it would be awesome to have a ‘click for recipe’ option. Thank you!

      Trisha D | 01.29.2012 | Reply
    9. Of course! We’ll add that next time we post a recipe. Great idea! Thanks for reading!

      The Chalkboard | 01.29.2012 | Reply
    10. Hi (: this seems like a great recipe. I am trying to put it all together on paper, however I noticed something…

      Into your food processor combine the following: 2 c cashews 2 Tbsp plus 1 tsp unfiltered apple cider vinegar 1/2 tsp salt

      What do you mean by 2 tbsp plus 1 tbsp unfiltered apple cider vinegar? Is there a certain word missing behind two tbsp or do you actually mean in total 3 tbsp of apple cider vinegar?

      I’d love to hear what’s needed. Thank so much!

      Miriam | 02.14.2012 | Reply
      • Hi Miriam, Thanks for this comment and apologies for the confusion. That recipe measurement should actually read 2 Tbsp (tablespoon) plus 1 tsp (teaspoon) Apple Cider Vinegar.

        Sarahfae - Addicted to Veggies | 02.23.2012 | Reply

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