Sauces

Vegan Sour Cream

by on Jun.30, 2018, under Condiment, Dairy Free, Sauces, Vegan, Vegetarian

Vegan Sour Cream

MAKES 2 CUPS
TIME: 10 MINS

1 (12.3oz/349g) pack organic firm silken tofu
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar, plus more to taste
1 teaspoon Dijon mustard, plus more to taste
1 teaspoon Celtic sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon finely chopped chives or green onions

  1. Throw all of the ingredients (except the chives or green onions) into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Tweak the lemon juice, vinegar, and mustard to taste.
  3. Stir the chives or green onions through (if desired) and serve.
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Sweet and Sour Stir Fry Sauce

by on Jul.26, 2017, under Condiment, Sauces, Vegan

Ingredients

2 Cloves Garlic, minced
1 – 2 tsp Grated Ginger (or ½ tsp dried)
½ Fresh Pineapple
? cup Tomato Paste
¼ cup Rice Vinegar
2 Medjool Dates – Pitted
2 Tbs Low Sodium Soy Sauce
1 tsp Sriracha

Directions

Place all in food processor. Process until smooth. Taste. Adjust sweetness with additional pineapple as necessary.

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Homemade Olive Oil Mayonnaise

by on May.07, 2014, under Condiment, Sauces

Homemade Mayo
Ingredients
  • 1 egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil (not extra virgin)
  • Kosher salt, to taste
Instructions
  1. Place egg yolk, lemon juice, water and mustard in a narrow, tall container. I used a Weck jar. Pour over olive oil, then let the contents settle for a moment.
  2. Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
  3. Season to taste with kosher salt and store in the refrigerator for up to several weeks.
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