#vegansourcream

[noochveganmarket]

NEW💥 Kite Hill came out with a sour cream! #vegan #kitehill #vegansourcream #noochveganmarket #ditchdairy #dairyisscary #notyourmomnotyourmilk (at Nooch | Vegan Market) https://www.instagram.com/p/B8xATzzB2Gk/?igshid=zt1i9n6vu8hd

[carlaeatsplants]

Gnocchi, mushrooms, vegan chicken, sour creme and cashew cream, with a splash or two of white wine. Yum! #vegan #plantbased #plantbaseddiet #plantstrong #gnocchi #mushroomsauce #mushrooms #veganchicken #cashewcream #vegansourcream #cremevega #wine #whatveganseat #vegansofig #veganfoodshare #veganfood #veganfoodporn #foodporn #starch #pilze #pilzsauce #fakemeat #creamsauce https://www.instagram.com/p/B76StUQoaGc/?igshid=474it0ujqap0

[artisticvegan]

These are tacos with dairy free sour cream. 😋 I am editing a new YouTube video with new creamy recipes. I’ve made multiple batches of sour cream and cultured cream to obtain the right consistency. I can’t wait to share the new recipes coming soon! 🌿💚🌿 Homemade food is a form of self care and self love. You are directly showing your body how much you care for it by taking the extra time to give it what it needs, in return it shines bright in gratitude. 🙏These recipes are packed with protein, vitamins and healthy fats. 4+ new recipes coming soon. Hope you are all having a great week!! 😎 . . .

[colonel-ressentiment]

This hearty vegan chili is great when it's cold outside. The pumpkin gives it a creamy texture and a little sweetness, and the red lentils give it protein and fiber. Top with avocado, cilantro, or vegan sour cream, or anything else you like.

Ingredients: 1 onion, chopped. 1 red bell pepper, chopped. 1 can 15 ounces pumpkin puree. 1 can 15 ounces diced tomatoes. 1 can 15 ounces tomato sauce. 1 cup red lentils, rinsed. 4 cups vegetable broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cinnamon. Salt and pepper, to taste.

Instructions: Put diced tomatoes, tomato sauce, red lentils, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper in a slow cooker. Add the onion and bell pepper. Mix things together well. Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils are soft. Before serving, taste it and make any necessary seasoning changes.

Prep Time: 15 minutes

Cook Time: 240 minutes

The Cooking Companion

[mollyirwin]

For a tasty plant-based take on traditional tacos, try these BBQ Tempeh Tacos. Fresh vegetables and vegan sour cream go great with the smoky and salty BBQ tempeh. They taste great and are easy to make!

Ingredients: 8 oz tempeh, crumbled. 1/2 cup BBQ sauce. 1 tsp olive oil. 1/2 tsp smoked paprika. 1/2 tsp cumin. 1/4 tsp garlic powder. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1/2 cup vegan sour cream. Lime wedges for garnish.

Instructions: Break up the tempeh and add it to a bowl. Add BBQ sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Set a pan on medium heat and add the olive oil. After you add the tempeh mixture, cook for 5 to 7 minutes, until everything is hot and slightly crispy. Follow the directions on the package to warm the taco shells up in the oven. Put the tacos together by putting some of the BBQ tempeh mixture, shredded lettuce, diced tomatoes, red onion, and cilantro in each shell. Put vegan sour cream on top and add lime wedges for decoration. Serve your BBQ Tempeh Tacos right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[theplltheorist]

A vegan sour cream substitute that is tangy and creamy, made with smooth tofu and tasty seasonings.

Ingredients: 1 block silken tofu. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 tablespoon nutritional yeast. 1 teaspoon white miso paste. Salt, to taste.

Instructions: Blend silken tofu, apple cider vinegar, nutritional yeast, lemon juice, and white miso paste together in a blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. If you want, you can add more salt to taste. Put it in a container and put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

Carroll Packer

[halfthetroubleisbelieving]

For a tasty Mexican-style snack or appetizer, try spicy potato wedges that are crispy and full of flavor. Serve them with vegan sour cream and zesty nacho cheese sauce.

Ingredients: 4 large potatoes, washed and cut into wedges. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp paprika. 1/2 tsp cumin. 1/2 tsp garlic powder. Salt to taste. 1 cup raw cashews, soaked overnight. 1/4 cup water. 2 tbsp lemon juice. 1 tbsp apple cider vinegar. 1/2 tsp onion powder. 1/4 tsp garlic powder. Salt to taste. 1/2 cup nutritional yeast. 1/4 cup canned diced tomatoes. 1/4 cup pickled jalapeos. 1/4 cup unsweetened almond milk.

Instructions: Warm the oven up to 425F 220C. Add the potato wedges to a large bowl and mix in the olive oil, chili powder, paprika, cumin, garlic powder, and salt. Make sure the wedges are covered evenly. Place wedges in a single layer on a parchment-lined baking sheet. Flip the wedges over halfway through the 2530 minute baking time to make them crispy and golden brown. Make the vegan sour cream while the wedges are baking. Cashews that have been soaked should be mixed with water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt, and apple cider vinegar. Mix until it's creamy and smooth. Make the seasonings taste better. Add nutritional yeast, diced tomatoes, pickled jalapeos, and almond milk to a blender. Blend until the sauce is smooth and creamy. Make the seasonings taste better. Serve the hot Mexican wedges with vegan sour cream and nacho cheese sauce on the side so that people can dip them in.

Prep Time: 15 minutes

Cook Time: 30 minutes

odz snejanka

[thenewleaflife]

A creamy and tangy vegan alternative to traditional sour cream, made with silken tofu for a smooth texture.

Ingredients: 300g silken tofu. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 tablespoon nutritional yeast. 1/2 teaspoon salt.

Instructions: Blend all ingredients in a food processor until smooth and creamy. Adjust seasoning according to taste preference. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 10 minutes

Cook Time: 0 minutes

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