blah (jumbyjumby) wrote in vegancooking,

Yogurt and Sour Cream placements for Beets Soup

I've been missing the cold beet soup my mom used to make with buttermilk, yogurt, and sour cream. I've tried replicating it with almond milk and apple cider vinegar but while the taste is okay, the rich creamy texture I love and grew up on just isn't there.

I did some looking on google and I know there's soy sour cream and soy yogurt out there but soy breaks me out so I avoid it as best I can. And I read about cashew cheese and cashew sour cream but I mean, the recipe uses like...3 cups of buttermilk, 2 cups of yogurt, and 2 cups of reduced fat sour cream; I can't imagine how many calories that would be if I tried to replace that much yogurt and sour cream with cashew equivalents....

Is there still a way to get that thick creamy texture back in? I'm still pretty new to veganism so apologies if the answer is actually really obvious, I'm still learning about replacement foods and the like. I was wondering if blended up cauliflower would work?
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