Tags: substitutes-dairy-sour cream

spices, ginger, baking, cooking
  • rosefox

Help: need a SOY-FREE vegan dairy-style noodle kugel recipe

Dear Jewish vegan cooks, help! I'm looking for a vegan noodle kugel recipe that's "dairy-style" (creamy) but soy-free. All the vegan versions I've found rely heavily on tofu, soy yogurt, Tofutti sour cream, etc. I was hoping to use homemade cashew cheese, almond sour cream, and so forth. If I need to I can veganize a recipe but it's always nice when someone else has gotten there first. :) Any links or recipes?
Fluffy Vulcan

Substituting Tofutti Sour Supreme for Vegan Vanilla Yogurt?

The health food store near me ran out of vegan vanilla yogurt and I'm hoping that with a little tweaking, I can use vegan sour cream instead. The recipe is for Cherry Clafoutis.

It's a pancake-type batter poured over cherries and then baked.

The batter ingredients are as follows:

1 c. vegan vanilla yogurt
3/4 c. plain or vanilla soymilk (I have vanilla soymilk)
1/2 c. sugar
2 tbsp maple syrup
1 tsp vanilla extract
pinch salt
1 c. all-purpose flour
2 tsp baking powder

1. The Sour Supreme is a bit thicker than the yogurt I generally get
2. I know I should probably add more vanilla, either soymilk, extract, or both

Any thoughts on how I can adjust the proportions so that the batter is of the right consistency?

ETA: Thanks all for your help! It's in the oven now. I went with ACV in vanilla soymilk and the batter seemed right, so we shall see...

Making sour cream

I went to a vegan pub in Glasgow this weekend with a friend, and they had sour cream on some of the dishes. I asked them what brand they use as I can't find vegan sour cream anywhere in this country (UK) and they said that they make their own with olive oil, soymilk and lemon juice.

Now, I've made it before with tofu, and it was good the first day but kinda turned nasty after that. And tofu isn't so cheap. So I wanted to try their recipe, but I don't have any measurements. Can anyone help ballpark some measurements for me?

Thanks!
iEat

buttermilk, soygurt, sour cream

I was making banana bread last night, and it calls for soy buttermilk, which I made by adding cider vinegar to soy milk. I left it for longer than I usually do (I forgot to turn on the oven) and when I went back to it, I found it really thick like sour cream or yogurt.

Dumped it into my recipe without really thinking about, baked my yummy banana bread.

But a thought occurred to me afterward. I ignore a number of recipes because they call for sour cream or yogurt (vegan versions). I don't like the idea of buying a container of either just to use a half cup for a recipe. Nor do I like the taste of vegan yogurt (so bean-y).

Has anyone just forgone using these items in favour of vegan buttermilk of varying thickness? This instead of sour cream for a topping, or in a stroganoff? This instead of yogurt for baking?
lulu
  • nerva

Macadamia nut sour cream.

I just stumbled upon this over at http://recipes.sparkpeople.com/ and wanted to share it, I haven't tried any of the cashew ones, has anyone had any success with them? I personally think the flavor of macadamia nuts would work better.

1 c macadamia nuts
1/2 c water
1 t olive oil
1 t golden flax seed, ground
2 cloves garlic
1 T lemon juice


Blend all ingredients in blender until smooth.
Garnish with cilantro or chives.
Tip for using Flax Seed: If you grind 1/4 cup of whole Flaxseed it will equal approximately 1/2 cup of ground Flax.
Makes approx half a cup.

I haven't tried it yet, I'm planning to give it a go tonight.

EDIT: I made this as a sauce for a stir fry, it was slightly grainy in texture, similar to hummus. My old blender has seen better days. I used firm tofu rather than the extra firm i normally use, it broke up during cooking, and I added whole grain mustard, and these along with the cooking time helped with the texture. Next time I'll soak the nuts first.
cute

Sour cream help

So I have been trying to make everything I eat from as scratch as I can (did that even make sense? Like I made my own pasta last night from flour, but I didn't make the flour as I do not have the right tools for that yet, but hope to one day just purchase grains and make it myself). Last night I made some 'beef' stroganoff based on a recipe that calls for fake sour cream. Normally I would use tofutti, but again I am trying to make everything and cut out as much processed stuff as I can, so I tried making tofu sour cream myself. And it worked okay (my recipe was 1 cup tofu, 2 Tb lemon juice, 1 Tb oil, 1 tsp vinegar) but it did not give the dish the sour cream like tartness or whatever it would normally (I am really not a sour cream fan, and this is the only thing I ever use it for). Now I looked in the recipe index and the sour cream recipes are varied, such as add more vinegar, add something sweet, add soy yogurt (which I don't really want to do). Does anyone have any recipes that would work well in this situation? The rest of the strognaoff recipe is some tvp, onion and garlic, some soy sauce, and some vegetable stock. Thank you very much for your help!