Sour cream has been a bit more challenging, being a staple in many different cuisines and baked goods, but not anywhere near as much of a necessity as the earlier dairy products mentioned. I’m sure you’ve heard more than enough of those. And don’t worry, I’m not going to go on an evangelical rant about the wondrous offerings of Oat Milk in today's society. Vegan ice cream has skyrocketed in popularity, and I actually far prefer the vegan offerings of companies like Van Leeuwen to their dairy counterparts. Dairy-free substitutes are in a Renaissance and I was lucky enough to enter this stage of my life in the midst of that. Only certain items bother me: ice cream, most butters, and fresh milk itself. I am about as privileged as you can get with lactose-intolerance. At first I was in denial (“I’m sure this heartburn and stomach ache have nothing to do with the boatload of ice cream I just ate!”) and later depression (“Is everything related to my body going to fall apart now that I’m past 25?”) and finally acceptance. I always felt terrible for him, hoping I would always be able to go through life enjoying my mac and cheese and candy without a care for breaking down those bovine enzymes. He grew to hate chocolate because of how often milk was snuck into it, and how dairy was ubiquitous in items that contained chocolate. When our elementary school had pizza parties, I remember my best friend scraping the cheese off his pizza and giving it to me to finish (being the human garbage disposal that I am). If I'm in a pinch, I also like to add a little water and lemon juice to store-bought vegan cream cheese for a cheater-method.When I was growing up, if you were lactose-intolerant or dairy free you were often SOL or had to tolerate half-assed substitutes. Cashew-free sour cream: Use silken tofu and omit the water. Lime juice: I love making this recipe with lime juice instead of lemon juice, especially if I'm using it on tacos.Out of apple cider vinegar? Just omit it! I do not recommend replacing the lemon juice with ACV though.Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide! Raw cashews are pretty neutral, which is perfect for sour cream. If you are in a pinch, you can use roasted cashews but the flavor will be different - the "roasted" element will really come through. The recommended cashews to use for making the best vegan sour cream are raw cashews. A food processor makes the creamiest cashew sour cream. With either machine, you will have to scrape down the sides often. Sometimes it helps to make a double batch so there is more substance for the blender to work with and move around. You can use a blender if that's all you have, but it may take longer. I've used this inexpensive Hamilton Beach Food Processor for years and love it. A food processor tends to get less "clogged up" than a blender when making thick recipes, such as this one. I recommend using a food processor to make this recipe. You can use just lemon juice and omit the ACV if you prefer. Lemon juice and apple cider vinegar: Both add a tangy element.If you have a high-powered blender like a Vitamix, soaking may not even be necessary but if you aren't sure, it can only help! The softer the cashew, the creamier the sour cream.Īdd this dairy-free sour cream onto black bean tacos, swirl it into tomato soup, use it as a dip for veggies, and drizzle on top of black bean enchiladas or vegan tofu fajitas! You just need 5 simple ingredients to make this vegan sour cream recipe. See this post for more info & 3 methods on soaking cashews: How to Soak Cashews. The trick to creamy cashew sour cream is to soak the cashews so they get nice and soft. Just raw cashews, lemon juice, ACV, and salt. The ingredients are simple - and you likely have most of them in your kitchen right now. Is this really a vegan food blog without a recipe for vegan sour cream? Creamy, tangy vegan sour cream made with cashews.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |