12/11/2023 0 Comments Vegan cashew sour cream recipeSo we always need to adjust our menu based on the food available. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook.and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are a couple, Jason and Mollie, that loves to cook together. Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it! VERY good - I will make this often! THANKS for the keeper!! Ingredients cup (160 ml) water 2 cups (250 g) raw or roasted cashews 1 lemon, peeled 2 small garlic clove, peeled 1 small (20 g) shallot, peeled 1. Blend on high speed until completely smooth. Drain the nuts and dump them into the bowl of a blender along with the rest of the ingredients. If you're NOT using a high-powered blender let them soak for 45 minutes. Afterwards I told my "if I know what's in it I might not like it but otherwise I'll eat anything" boyfriend and he was surprised! Has kept about a week so far in my fridge and I've been experimenting putting it on everything. Let them soak in the hot water for 15 minutes to soften them. I didn't tell them and they raved about the salad. Store in an airtight container in the refrigerator. Puree until you get the desired consistency. Ingredients 1 jar For the cashew sour cream. I used quite a bit in a potato salad at a barbeque with some "health food fearing" friends. 5mins Ingredients: 3 Serves: 4 Nutrition information Advertisement ingredients Units: US 34 cup cashews, raw 12 cup water 12 lemon, juiced directions Combine all ingredients in a blender or food processor - I use a hand blender. I can't wait to try on a baked potato! I may toy with adding different spices (Italian, taco, etc) and using in even more! It does have a teeny bit of "tofu" flavor when eaten plain that may be slightly hard for people who fear tofu (as it just doesn't have that sharp, fatty richness), but when mixed with other ingredients that is masked completely. Add all ingredients, including cashews, into your blender. Wrap the tortillas in foil, and bake for 4 to 6 minutes, or until just warmed. While the seitan mixture cooks, preheat the oven to 350 degrees F. If you are impatient and have a high-speed blender, just throw dry cashews in your blender. Taste and add more tamari, if desired, and cook for 1 minute more. If you are wise and patient, soak your cashews first and then rinse them before blending. I have used this on sandwiches in place of mayo/meat and am eating as we speak on a salad in place of dressing, which is even healthier than the cottage cheese I usually sub for dressing. Directions to make this raw sour cream recipe: 1. Other than the nut switch, I made as directed. I can't wait to catch a good deal on cashews, though, because this is AWESOME, even without them! It also helps to fill you up. I'm trying to trim out all those little fats that add up, dressings being a huge factor! I made this with walnuts instead of cashews because of the high cost of cashews. If I had a commercial grade food processor, or a vitamix, I’m certain I wouldn’t have needed to tweek at all, but the results were spot on a creamy textured sour cream.MMMM!! I'm already vegetarian and am really trying to be closer to vegan and watch what I eat so I can feel better and get in shape. I then blend it using the one serving smoothie attachment, mixed probiotics and set aside for a couple days. Prep time: You will need to prepare the cashews 30 minutes to 1 hour before making this recipe, as the cashews need to soak so the sauce is not grainy. Ingredients 3 sprigs fresh chives, cut into quarters 1 garlic clove 120 g raw cashew nuts 150 g water 1 tsp sea salt 60 g brown onion 40 g lemon juice (. First I ground raw chashews into a meal with a spice grinder/coffee mill, then soaked the cashew meal in 1c super hot water for an hour. My only problem was my batch was grittier than I would have preferred (likely my blender, a Ninja) The second batch I made was much the same, I just modified a few things. The tang was there, and I like tweeting the flavor to taste. I loved the first batch I made following the recipe exactly. I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. I can’t tell you how it has expanded my kitchen/wellness journey.
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