Thursday, January 15, 2009

Vegan Sour Cream

I tried two different recipes for Vegan Sour Cream, Both tasted nice but of course, nothing but real dairy sour cream tastes like real dairy sour cream. The sour cream was to go with East End Wedges but I couldn't decide which was nicest. I placed both sour creams in identical dishes, and we tested them both with our wedges, dipping in the sour cream by themselves or with guacamole or with salsa or with all three. DO didn't have a preference and he said they were both equally as nice.

Tofu Sour Cream from (with a couple of slight adaptions)

1 290 gm tetra pack soft tofu
15 mls canola oil

5 teaspoons lemon juice

2 teaspoon vinegar ( I didn't have apple cider vinegar)
1 teaspoon maple syrup

1 teaspoon sugar

1/2 teaspoon salt

Place all ingredients in a blender and process until very creamy and smooth. Refrigerate before serving.

Bryannas Cashew Sour Creme (with couple of adaptions)

1/2 cup raw cashew pieces
1 cup water

1/4 teaspoon salt

1/4 cups non dairy milk (I used soy milk because I had it on hand but rice or almond milk is called for in the original recipe)

2-3 tablespoons lemon juice
1 teaspoon maple syrup

Blend the cashews, water and salt in a blender for several minutes, or until VERY smooth. Pour the mixture into a heavy based, medium saucepan and stir continually over medium high heat until the mixture thickens considerably. With a wire whisk, whisk in the lemon juice (to taste), the syrup and the milk until smooth. Place in a covered container and chill in the refrigerator.

No comments:

Post a Comment