Vegansourcream Recipes
VEGAN "SOUR CREAM"
I recently found out I'm lactose intolerant. I have yet to find a substitute for sour cream. This topping is lemony and thick and my hubby can't tell the difference! May adjust ingredients to personal preference.
Provided by stefani
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.
Nutrition Facts : Calories 25 calories, Carbohydrate 0.4 g, Fat 2 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 79.1 mg, Sugar 0.1 g
VEGAN SOUR CREAM
The creamy topping cools off spicy meals and adds a delicious balance to the finished dish. This is a great little alternative to using sour cream which contains a lot of saturated fat, but doesn't compromise the classic rich texture.
Provided by Chad Sarno
Categories condiment
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the soaked cashews in a blender jar with the apple cider vinegar, juice of 1/2 of a lemon, pinch of salt and enough water to cover the cashews. Blend on high until the mixture is creamy. Serve with Smoky Veggie Chili. [NOTE: allow 8-12 hours for cashews to soak overnight.]
VEGAN SOUR CREAM
Try making our super easy vegan sour cream recipe for your next Mexican family feast. It takes just 3 ingredients and can be made in 5 minutes flat
Provided by Juliet Sear
Categories Condiment
Time 5m
Number Of Ingredients 3
Steps:
- Blitz all the ingredients together in a food processor with 110ml water and ½ tsp salt until you have achieved a completely smooth and creamy consistency. Store in the fridge for 1 week.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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VEGAN SOUR CREAM RECIPE - COOKIE AND KATE
2018-06-25 In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to …
From cookieandkate.com
4.7/5 (107)Total Time 10 minsCategory SauceCalories 99 per serving
From cookieandkate.com
4.7/5 (107)Total Time 10 minsCategory SauceCalories 99 per serving
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to 1/2 cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
15 TASTY RECIPES WITH VEGAN SOUR CREAM - ONE GREEN …
From onegreenplanet.org
Estimated Reading Time 7 mins
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From theconscientiouseater.com
Reviews 3Calories 132 per servingCategory Dips
From theconscientiouseater.com
Reviews 3Calories 132 per servingCategory Dips
- PREP: Place the cashews into a bowl and cover them with room temperature water. Allow the cashews to soak in the fridge overnight or for about 8 hours.
- SOUR CREAM: Once your cashews have soaked, drain and rinse them and place them into a blender with the remaining ingredients, starting with just 1/4 teaspoon of salt
- Taste and add more salt for saltiness or lemon juice/apple cider vinegar for a more tangy, sour kick.
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