![]() ![]() ![]() It can be a fantastic dip for tapas, a dressing on a coleslaw or even for a Sunday barbeque. For instance, I had people writing me and sending pictures about how they turned it into tzatziki by adding cucumbers and mint leaves. You can now feel free to experiment and turn this sour cream into something even more fabulous. This is real goodness and since it is rich in plant fats, you don’t have to worry because it will serve your body as well. It mimics the texture of the conventional sour cream, it is really white, and the taste if epic. What you will get as the end product is freaking good dairy-free sour cream that is even better than the store-bought one. Cashew nuts have this type of sandiness in them, and if you can feel something like that in this sour cream, then continue blending for one or two more minutes. It’s also sold in select natural food stores in the U.S., but it can be hard to find Certifications: Wayfare Dairy Free Sour Cream is Certified Kosher Parve. Availability: Wayfare Dairy Free Sour Cream is available to purchase direct from the company’s website below. To check the texture, take some of the cream and rub it between your fingers. The Facts on Wayfare Dairy Free Sour Cream. What’s cool about this dairy-free sour cream is that it will get whiter as it sits because of the lemon and lime acids. I want this to be really white, so I don’t add pepper or anything of that sort. At this point, I usually add a pinch of Himalayan salt, and that’s all. It is especially important to be careful with water if you use soaked cashews since they already contain some water.Īfter blending for a minute or so, it is good to check the taste and texture. If it gets really thick and you want to adjust the consistency, you can add more water while blending. I will need some water as well, but since I want this to be super thick, it is better to add just a couple of tablespoons. Now, if I add freshly squeezed lime to this, my dairy-free sour cream will be sour, with that zesty kind of flavour. Lemons indeed add that acid lemony flavour, but a bit of sweetness as well. Combined, these two do something amazing. But I must say that for this recipe lemons are kind of sweet. Since sour cream should have that sour edge, I decided to use lemons. I didn’t soak them, but if you have time, you can do that as well ( soaking nuts has its own benefits). For creaminess and silky texture, I used cashews. It’s quicker than heading out to the store to grab some. The ingredients I used for this sour cream recipe are very basic. Using only 5 ingredients and 5 minutes of hands on time, there’s just no reason not to make your own vegan sour cream. Dairy-Free Sour Cream: The Same Texture, The Same Sensation But Much Improved Taste ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |