Nut Free Vegan Sour Cream

Place tahini, water, lime juice, 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.

Chill in refrigerator for an hour or two, or use immediately if you don’t mind room temperature cream. Will keep at least a few days in the refrigerator.

Notes:
1. Tahini is simply sesame seed “butter”. See the linked blog post for more details on where to find it. It’s 100% nut-free, but note that often nut and sesame allergies go hand-in-hand, so be sure to check if you’re serving it to a crowd.
2. See linked blog post for optional ways to flavor your homemade sour cream.
3. The recipe is vegan (and dairy-free), gluten-free, and nut-free.