![]() ![]() So I set out to find a way to have the same cool, creamy, rich, and, well, fattening taste as full-fat dairy sour cream … without the heart-attack producing, hip-hugging fat. It is a 5-minute, homemade dairy-free sour cream recipe for when you need something nut-free and soy-free. My friend says this is an inconvenient fact of life. Believe it or not, it takes just 5 ingredients to make the creamiest and tangiest sour cream. I’ve also tried some vegan versions, but it seems like the ones that taste good were still fattening and the ones that weren’t fattening, tasted just ok. And some brands of low-fat sour cream include ingredients like gums, modified starch, and Propylene Glycol Monoester in it. Allow the vegan sour cream to thicken for at least 5-10 minutes before using it in your recipe. Add any extra flavorings during this step as well. But even low-fat sour cream gets more than 50% of its calories from fat, and much of that fat is saturated fat, which has been shown to be a contributor to heart disease, dementia, diabetes, and obesity. Add your non-dairy yogurt to a clean bowl or sanitized jar. Since then I’ve tried other less-fattening sour cream options. Use an electric mixer to cream them until fluffy. In a medium bowl, combine the sugar and margarine. In a blender, combine the flaxseed and water and blend until frothy and thick. Refrigerate in an airtight container for up to a week. Use in any recipe that calls for sour cream. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Add 1/4 cup cold water, salt, vinegar and lemon juice. Pour off all water, and place nuts in food processor. It tasted soooo good … but, alas, it was soooo fattening. Lightly oil a 10-inch tube pan or a 9-inch square baking pan. Cover cashews with water and soak for a few hours, or overnight. ![]() Sour Cream was definitely one of my top ten. I mean, what’s better than a dollop of sour cream on your morning granola?) I really had a hard time limiting this sour cream recipe to only Dips. (Side note: You may notice that all my recipes are assigned to categories – Artichoke-Stuffed Potatoes under Side Dishes, Maple-Nut Granola under Breakfast, and so forth. I topped fruit salad, soup, and chili with it. In a blender, combine all ingredients plus 1 cups of water and blend. I dipped everything from chips to apples to carrots to crackers to granola bars in it. In a medium bowl, cover raw cashews with water and soak for 4 hours. The sole purpose of burritos, enchiladas, and tacos was to be able to eat sour cream (and guacamole). I ate in on my baked potatoes, fried potatoes, and tater tots. I liked it so much I could eat it plain straight out of the container. When I was young, I loooooved sour cream. ![]()
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