Mock Sour Cream - Dairy Free

• 12 cup pecans or 12 cup raw cashews
• 12 cup unsweetened rice milk or 12 cup water
• 12 teaspoon salt
• 12 cup vegetable oil
• 4 teaspoons apple cider vinegar (optional) or 4 teaspoons lemon juice (optional)
• 14 teaspoon onion powder
• 14 teaspoon garlic powder

1. Place nuts in blender and blend to a fine powder.
2. Add rice milk and salt.
3. Blend on high a couple of minutes, until very smooth.
4. Very, very slowly add oil through the lid while blender is running at med-low speed.
5. When mixture has emulsified, and oil is incorporated, add vinegar, onion powder ang garlic powder.
6. Mix well.
7. If too thick for dipping, thin with water or rice milk to desired thickness.
8. 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.
9. It is still thick enough to use for most purposes.

pecans, unsweetened rice milk, salt, vegetable oil, apple cider vinegar, onion powder, garlic

Taken from www.food.com/recipe/mock-sour-cream-dairy-free-385391 (may not work)