Sour cream5/6/2023 ![]() ![]() ![]() Please let me know how this recipe turns out for you in the comments! I hope this recipe becomes a staple in your repertoire, whether you’re dairy-free yourself, serving dairy-free guests, or simply looking to reduce the amount of dairy in your diet. Any other instance in which you crave some creamy texture and rich flavor!.Cotija or feta on tacos, nachos or tostadas.Mozzarella on pizza (drizzle this on top instead).Regular dairy-based sour cream or crema.If you’d like a thinner consistency, simply whisk in a small splash of water. This sour cream will thicken up as it chills in the refrigerator. Or, you might want to incorporate some in the dish (like inside enchiladas) and then add an extra dollop once it’s done baking. Since it’s water-based, it will dry out a bit during baking.įor example, if you want to use it in place of mozzarella on a pizza, you might be better off baking the pizza without it, then drizzling it generously on top once it’s out of the oven. If you don’t, you will want to soak the cashews for about four hours before using.ĭepending on the application, you might want to use this vegan sour cream differently than the ingredient you’re replacing. If you have a Vitamix (affiliate link) or Blendtec, or another blender of equal power, you don’t necessarily need to soak the cashews before blending. This sour cream is easy to make in a blender. This dairy-free sauce is made with rich and creamy raw cashews, water, tangy lemon juice and apple cider vinegar, salt, and a dab of Dijon mustard for additional complexity and intrigue. ![]()
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