Non-dairy sour cream – whaaaaat?

Ridiculous is the way to describe this silky thick and rich almond milk sour cream. The texture is sublime. The taste is a delicate base that will work for both sweet and savory applications. David made his usual homemade almond milk and from there we curdled it, then separated the whey and blended the curds into a creamy, dreamy cream. And yes, I am working on the recipe and will post it soon.