Sour Cream with Coconut Milk
1 can (14oz) full-fat coconut milk (or Trader Joe’s Coconut Cream)
1 lemon, zest and juice
1 tsp apple cider vinegar
1 Tbls ground dried herbs (any variety, see NOTES below)
1) Blend all ingredients together. (Best results in a food processor.)
2) SLice the potatoes to 1/4-inch thick pieces and wipe dry.
3) Coat with oil.
4) Place on a baking pan in single layer. You can line the pan with parchment paper or silicon mat.
5) Bake for 10 minutes, flip the slices and bake until firm, but not soft, about 5-10 minutes.
6) Put the potato slices in glass storage container, cover with tight-fitting lid and let cool, then refrigerate.
• Store in the frige, in an air-tight container that is just the right size for the amount that you are storing. Will last 4 to 5 days.
• I used Herbs de Provence, and any dried herb combination will work: oregano, thyme, dill, basil, parsley, sage.
• Dried herbs can mold easily, be sure to double check using the sniff text before using.
• Fresh herbs work, too, and will add a bit of water to the mixture, therefore, you’ll need to use it up in 2 to 3 days.
Here is the sour cream served with ‘resistant starch’ potatoes served at a Lunch and Learn, at the Sports Basement.
Here’s another image showing the Coconut Milk Sour Cream on veggie soup: