Vegan Sour Cream with Cashews
ฝัง
- เผยแพร่เมื่อ 9 ก.ค. 2024
- This vegan sour cream with cashews is so quick & easy! Blend up this vegan sour cream in minutes and add it to all of your favourites (like our vegan Borscht)!
Recipe Links:
4 Ingredient Dairy-Free Sour Cream: tastythriftytimely.com/4-ingr...
Vegan Borscht: tastythriftytimely.com/hearty...
Vegan Mushroom Stroganoff: tastythriftytimely.com/speedy...
Avocado Lime Crema: tastythriftytimely.com/3-minu...
Loaded Vegan Baked Potato: tastythriftytimely.com/simple...
Video Links:
Tofu Cream Cheese: • 5 Minute Vegan Cream C...
Oil-free Mayo: • 5 Minute Oil-Free Mayo...
Sweet Potato Taco: • Sweet Potato Taco Reci...
Taco Mac & Cheese: • VEGAN Taco Mac & Chees...
Whole Roasted Cauliflower: • Whole Roasted Cauliflo...
Visit our website for all our tasty, thrifty, timely recipes: tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: • Vegan Pantry And Freez...
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Key Moments:
00:00 Introduction
01:00 Recipe Cost
01:26 How To Make It
02:13 Texture Comparison
03:02 Serving Size
03:16 Vegan Borscht
03:33 Taste Test With Bryan
04:21 Uses For Sour Cream
05:13 Exciting Announcement
Ingredients: Dairy-Free Sour Cream (368 ml)
1 cup (120 g) raw cashews, soaked
½ cup (125 ml) + 3 tablespoon water
1 ½ tbsp lemon juice
2 ½ tsp apple cider vinegar
¼ tsp sea salt
Click the link above for the full method on our blog.
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
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What habits take your home cooking up a notch?
I always make homemade vegan mayonnaise and other sauces in my Ninja Kitchen Foodie Power Blender Kathryn and they taste fabulous & 😋. Love 🥰 the video and love 💕 Kathryn & ❤ Bryan.
@@davidthescottishvegan I’m glad you’ve enjoyed making your own sauces and condiments too! Thank you so much for watching David 💕
Cooking beans vs canned
Yes! Me too 👍🏼I’m glad to know you do the same!
I made it yesterday, it turned out great. Very tasty and easy 😊
Awesome! I’m so glad you loved it and it was easy to make. Thank you for letting me know!
Thank you for this😊
Thank YOU for watching! And always supporting 🥰
I will definitely buy it. Big thanks for your work btw! I'm working on getting you new subscribers, you're way too good for 16,000.
Oh wow thank you so much ☺️ you just made our day ❤️ we’re so excited to share it with you!
Interesting to see how chonky that soup is, because I'd always found Polish barsch more brothy than Ukrainian borsch. Ukrainian borsch somtimes has mushrooms; in our family, the fasting type without meat always had rehydrated dried mushrooms and their steeping liquid, which is how I always make it now that I'm vegan. I never liked sour cream in it, though, so will apply your easy recipe to the many other Slavic dishes that use it, because commercial vegan sour cream is hit or miss! Thanks for posting 🙂
I love using the soaking liquid for rehydrating mushrooms in broth! I bet that imparts so much great flavour. And yes the borscht that we had was more brothy now that you mention it 🤔 I just added extra potato and carrots to mine. I’ve also seen shredded beets used quite a lot. I’m glad you’ll have some other uses for this sour cream that you enjoy more!
Lovely🎉🎉🎉delicious
Thank you!! 🥰❤️😋
I'm so glad cashews have gotten MORE affordable -- it's a great incentive for me to be able to make that vegan sour cream! :-) And that borsch looks to DIE for -- no wonder Bryan just plopped himself down in front of the counter; comfort food is comfort food, wherever you go, and if it's done right, you just... revert back to childhood. :-D How long ago was it that you went to Poland and Belarus for your planned film project, and is that still in the works? Hope you'll forgive me, but the borsch, and the beautiful street scenes... well, put me in mind of a certain Ukrainian character. lol But I'm looking forward to your book launch! Are those recipes going to be collated from the website, or brand-new for the book, and will it be available at most online retailers? I'll be delighted to order a copy, when it hits. All the best!
I know! Not many things go down in price 🙃 you could make a version of this with silken tofu too if that’s more accessible for you (it won’t have quite the same richness but it will be smoother in texture).
And ya Bryan just plopped down 🤣 glad you liked that bit. Things are never boring when he’s around 😝 we went on that research trip in 2018 so about a year after OB ended 😉 it was for a film about a female photographer in WWII but that project hasn’t come to fruition yet. It was still a fantastic experience and we loved exploring that part of the world and all the history there (and eating borscht!)
And the ebook will be sold just through our blog for now so we’ll share a link to it when it’s live! There are 6 recipes included that we already have on the blog but 19 brand new ones that won’t be published on the blog and will just be exclusive to the book!
Thank you so much as always for watching & chatting with us 💕
@@TastyThriftyTimely Thank you so much for the info! :-) I wasn't sure if that project had been somehow connected to OB in some way, considering that character's background, but I'm sure it was a wonderful experience for you and Bryan -- was he able to get around Poland knowing enough Polish? My father, when my family visited Quebec (we've got descent from there), tried getting with what he thought was sufficiently-remembered French (it was his first language, from childhood) -- it took a week for his French to come back to him.
I'll have to look for silken tofu, but I have a feeling I'll be able to get cashews a bit easier -- your silken tofu looks so good, though! :-) I know you said you won't be posting a video this coming week, so I hope by the week after that I'll be able to let you know how I've done with those cashews and a food processor! I'm sorry to hear your project hasn't yet come to fruition -- I'm sure some things just take a little more time than others, and I know you've done a lot these past few years, just from the vlogging. Still, I really hope it becomes a reality. :-)
Not sure if I ought to ask for a little hint as to what the recipes might be -- I've no idea what you might've cooked up (pun intended), but from everything you've prepared before, I'm sure it'll be wonderful. :-)
By the way, how long did it take to get that borsch JUST right? Bryan looked so happy with it -- I can't remember the last time I had borsch, if I ever had it, but it really looked amazing -- and colourful, to boot! :-) I hope that's one of the recipes included in the book.
Thank you so much for the in-depth reply -- I'm sorry it took so long for me to get back, but it's been one of those weeks where things just happen all at once, and I had a birthday! :-D So, in the buzz of all of this, it's been lovely to keep up with TastyThriftyTimely. I know I've got to wait an extra week now for an update, but I know it'll be worth the wait -- REALLY looking forward to it! :-) Best to you both.
@@blofeld39 happy belated birthday!! I hope you got to celebrate a little despite your busy week 🥳 🎂
And I think I probably knew a few more Polish words than Bryan 😜 his family has been in Canada for quite a few generations so he didn’t grow up hearing the language like I did with Portuguese. He certainly fit in look wise though! And he did feel connected in a way with Poland and really enjoyed our time there.
I think the borscht did take a few attempts but I usually need only 2 or 3 tries to settle on recipes that aren’t baking! I need at least 10 tries to figure out baked goods 🤦🏻♀️
The borscht won’t be in this cookbook but it is on the blog so you can access it! This ebook will actually just be a collection of Portuguese recipes that I grew up enjoying. Ive been able to create vegan versions of 25 Portuguese recipes so that is what will fill the pages of this book ☺️ (no borscht but there are some other delicious soups in the book!)
I hope you have some luck with the hunt for cashews and thank you for keeping in touch! 🥰
@@TastyThriftyTimely Thank you so much! Looking forward to all those Portuguese recipes -- are there any specific to the Azores? I myself wouldn't know; just wondering. :-)
Sorry for spelling borscht wrong so many times, by the way -- my autocorrect kept leading me astray! :-P lol
Hope you have a wonderful week, thanks so much for the birthday wishes, and I hope the book launch goes amazingly! :-D
...and just a random thought I had, but, when you were filming OB, and they were doing eating scenes, were they generally accommodating in giving you vegan options? Especially considering HOW many sides would need to be done for each one, I'm sure. It's a weird feeling to think that S2's 10th anniversary is coming up so soon.
@@blofeld39 there are actually a number of recipes that are specific to the azores which is cool. I didn’t really know until I started researching the recipes that they were Azorean but both sides of my family being from the Azores it makes sense that’s what I was exposed to!
And I didn’t even notice your borscht spelling 😝 there are a number of ways to spell it because it’s a common dish for a few cultures and each has their own spin on it!
And I actually wasn’t vegan when we filmed OB so I didn’t have any food preferences back then. (Jello with a ton of extra sugar dumped on it and pickle juice wouldn’t be my preferences but hey 🤷🏻♀️) lol… because you never saw my face I didn’t usually have to eat too much though. Tat definitely had to go for it though 😂 I can’t believe how long it’s been either!
@TastyThristTimely Would you please make a vegan Portugese Holy Ghost Soup/Sopas do Espírito Santo?
Oh great I’ll add that to my list! This wasn’t one I had thought of actually but I already have some ideas for alternatives. Thank you!
@@TastyThriftyTimely Thank you so much!
🇵🇹👍🏼
Have you tried adding a yogurt culture to this?
Oh interesting. I have not! If you give it a try let me know how it turns out. I’ve actually never experimented with my own vegan yogurt but I have it on my list to try soon!