-3 tablespoons olive oil or melted coconut oil
3. Add wet to dry, incorporate
-3 tablespoons olive oil or melted coconut oil
3. Add wet to dry, incorporate
Labels: main dish, summer cuisine, vegan, vegetarian.
Labels: dips and spreads, snacks, vegan, vegetarian.
Great looking recipe and helpful info on the bean variations–thank you, Amber!
Shirley
ReplyWhen I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out. I haven’t had real sour cream in years and I so miss this addition to our taqueria night. I am opposed to soy sour cream and so what’s a dairy-free girl to do? Can I tell you I nearly fell off my chair when I bit into my burrito. DELICIOUS. I couldn’t believe it. My kids loved it too, and of course my husband was very impressed. Please try this and be dazzled by delicious simplicity.
Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.
you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds…really good too!
ReplyHi Tessa,
I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing.
Hugs,
–Amber
Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*
ReplyHi There,
I’m sorry to hear that. Well, I can’t say for certain, as I’ve never tried. But, the next time I make “sour cream” I will use ACV, okay. So check back for my notes on that. It’s a really great idea! Let me know if you try it too.
Thanks!
Be Well,
–Amber
Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I’d love to try something like that!
ReplyIndeed! I make it really thick (just less water) and use it as sour cream all the time. It’s fab. See below for how I used it with dill:
https://thetastyalternative.com/2011/09/lox-of-love-with-vegan-dill-cream.html
xo
Reply[…] also really like this cashew based sour cream from The Tasty […]
Reply[…] is a link to a delicious Cashew Sour Cream recipe from The Tasty Alternative. While I have my own sour cream recipe on this site, I prefer it […]
ReplyI find that as an alternative cook I have an enormous amount of ingredients. What’s a girl to do? Dig out the ole’ label maker of course! I have a love affair with my label maker. I go on label making tangents in my house and label everything I can from the kid’s toys to items in my closet. Regretfully, it’s not the most environmentally friendly system, but oh how I love those neat pretty little labels!
To organize my kitchen, and more specificity, flours and baking ingredients, I find glass jars anywhere I can. Our local Coop has a fantastic bulk section…I’m talking bulk gf pasta, gf cereal, gf flours, teas, binders, thickeners, honey, almond butter…you name it and they probably have it – so great! So I don’t use plastic for many reasons and feel really good about storing food in glass. I have had great success at finding glass jars and storage at discount stores such as Ross and Marshall’s, and Ikea has by far my favorite glass containers. For smaller food quantities like those few little left over hemp seeds, I reuse jelly and applesauce jars.
An organized kitchen is indeed a happy place to create tasty eats!
Flours and and like in cupboard |
Jelly and applesauce jars for powders, seeds, beans, etc. |
Glass jars for everyday staples like gluten free oats, cereal and rice |
Don’t throw away those plastic bins! Use them to store your baking and cooking essentials |
Glass jars and containers are perfect for storing nuts in the fridge! |
Labels: green living tips organization.
i love my glass jars for storage too – they are the best
ReplyHi There Alissa. I agree, where would we be without them…when plastic just isn’t an option. Stay tuned for more organizational tips to come…
Be Well,–Amber
I can drool over an organized pantry the same way most women drool over shoes. Weird?
I think I may need a label maker. Pieces of tape written on just don’t look as cute.
thanks
KellyBelly~
You’re a girl after my own heart. You must get yourself a label maker ASAP! I found mine at Costco…for like $30. Worth its weight in gold!
Stay tuned for more fun organization posts (eye candy for us right)!
Be Well,
–Amber
Ha ha! Yes, but for me it would be almond butter jars…as I’m severely allergic to peanut butter!:-)
Have a great day.
Be Well,
–Amber
Ingredients
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt
How To
1. Place toasted walnuts in food processor and pulse a few times.
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil. Scrape down sides now and then.
4. Test for seasoning.
Daddy and Ethan gathering basil from the garden. |
Shared on: Just Another Meatless Monday Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Allergy-Free Wednesdays, Allergy-Friendly St. Pattie’s Day, Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend,
Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.
I’m a pesto “freak”
I can pesto with everything and just as is
It’s a great recipe – thanks!
I’m finding that through recipe hops, there are a lot of food items that I have never eaten. Pesto is one of them. I have quite a bit of basil, so I’ll be giving this a try. Thank you for sharing this week in our recipe hop!
Reply
Hello and welcome to The Tasty Alternative! My name is Amber and this blog is a combination of alternative cuisine, organization, green living and holistic healing. You can read more about me and this blog from the links above. I’m just thrilled to create my first post today. I thought it would be fun to kick things off on a sweet note and make one of my daughter’s (and son’s) favorite desserts, and of course she is helping me out today. Please let me know how you like this delicious and healthy spin on one of my favorite childhood treats.
Ingredients:
-1 large ripe banana
-1 can of full fat this or this
-3 tablespoons of grade B maple syrup (also sub: honey, coconut sugar or coconut nectar)
-2 teaspoons vanilla
-2 tablespoons raw carob power (or raw cacao power)
*I am using carob powder here because chocolate aggravates eczema (my son suffers from this skin condition) and overall, chocolate is far too stimulating for my little ones.
How To:
1. Blend ingredients in any blender
2. Pour into popsicle molds and freeze 4-5 hours
3. Eat
4. Enjoy
Yum, yum…tasty!
Labels: allergy-friendly, dessert, raw, summer treats.
How wonderfully quick and easy! I’m planning on making Rocky Road ice cream tonight, but who says I can’t throw some fudgesicles in the freezer for tomorrow? Thanks for sharing in our recipe hop this week!
ReplyYay, I bought popsicle molds recently because I have a 2yo who LOVES this type of thing, and your recipe sounds yummy!
ReplyNo children at my house, but we love frozen treats. These look really good.
ReplySkylar is simply adorable! I can’t wait to make this treat with my daughter. And I happen to have all of the ingredients on hand…hmm think I will be making this in a few hours!
ReplyWhat a beautiful model for your fudgesicles! Love this recipe. Makes me want to buy popsicle molds. And I love that you use carob. I’m one of those people who actually likes the taste of carob and doesn’t use it as a healthy alternative to chocolate. Thanks for sharing at Raw Foods Thursdays!
Heather
ReplyHi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
looks like a great recipe, so trying these tomorrow!