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Vegan sour cream without cashews1/1/2024 ![]() ![]() Apple cider vinegar: Vegan dairy substitutes typically require acidity to mimic the flavor you’d expect.A little goes a long way to ensure the lemon flavor doesn’t overpower the creaminess! Lemon juice: Using juice from half of a lemon (about 2 tbsp) can really brighten and enhance other flavors in this recipe.Nutritional yeast: Bringing some much needed flavor and a boost of B vitamins to your vegan sour cream, nutritional yeast (even in a small quantity) can really enhance the taste.If using silken tofu, you may not need as much water when blending (vs a firm tofu that may need a bit of water to get blending nicely). It provides more volume to the final product along with great nutrition including plant-based protein, fat and calcium. Tofu: Using tofu is a nice addition to vegan sour cream.Cashews are the ingredient that makes for a rich and creamy sauce. Cashews: Once soaked in water, dry roasted cashews become soft and easy to blend into a mild yet satisfying sour cream.To create a rich, thick and creamy vegan sour cream recipe, you’ll need to combine 6 ingredients in a blender or food processor until you’ve reached a smooth consistency. With a few other flavor boosters like nutritional yeast and tang from lemon juice and apple cider vinegar, it’s easy to create a delicious homemade cashew and tofu sour cream. Together, these proteins and fats will help create a creamy and satisfying sour cream with lots of flavor. These ingredients provide most of the volume of the vegan sour cream while also offering a good source of protein and fat. In lieu of dairy, vegan sour creams are typically made from nuts (cashews or almonds) and/ or tofu. That’s not to say it’s impossible to find sour creams that do not contain dairy, but depending on where you live it can be quite challenging to find a plant-based sour cream. Sour cream is a dairy product which is not suitable for vegans. Is Sour Cream Vegan?Īlmost all commercially prepared sour cream products are not vegan. This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases. Get the Veg Out newsletter for vegan recipes + nutrition content! Black Beans: I always get the organic options from Whole Foods or Thrive Market.Cashews: I love to use either of these budget friendly options from Whole Foods or Thrive Market.They come in three different flavors and I used Sharp & Tangy for my recipe! ![]() This is like a healthy queso that is vegan and dairy free (use code GIRLSWHOEAT for 15% off your online order). Cashew Cheese: I used my latest obsession, cashew cheese sauce from Core & Rind.Chips : Siete Tortilla chips are my go-to clean chips! They now have a salt free flavor, so I used a combination of this one and their sea salt chip.To make the sour cream, just place everything in your blender or food processor and blend until smooth. ![]() By soaking your cashews, the nut gets softer, so it is easier to blend, and it’s better for digestion when nuts are soaked. It is important that you soak your cashews in advance of making this, ideally overnight or for at least 4-6 hours. While your nachos are cooking, you can make your vegan sour cream. ![]() Place a layer of chips on a baking tray, add on the cheese sauce, then top with your veggies and cook for 8 minutes. To make this recipe, you will need one large bag of chips. This recipe is vegan, gluten free, and sugar free! I whipped up these nachos using my favorite chips from Siete, layered on the cheese sauce, added lots of delicious veggies, and topped it with the easiest 4 ingredient vegan sour cream! These nachos are perfect for Sunday football, a snack while lounging on the couch, or an easy dinner. I love nachos, but most are loaded with tons of dairy so when I got some Core & Rind vegan cashew cheese sauce, I knew exactly what to make. ![]()
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