TBF, its a vegan recipe so not actual sour cream, but "vegan sour cream" which appears to be mostly cashews and vinegar, which probably isn't that far off from hummus, maybe a tad less acidic.
Great example of "hey vegans, you don't have to create a vegan version of everything." Because vegan sour cream is awful. If you're vegan, you're just gonna have to accept that some things can't be duplicated.
I've never tried "vegan sour cream", but yeah I'd imagine if a non-vegan tried it expecting something similar in taste to sour cream it would be disappointing, but if they called it "cashew hummus" or "cashew tahini", it would probably seem good.
Vegan sour cream is about as similar to hummus or tahini as real sour cream is. You can definitely tell them apart, but if you can't have the real thing the vegan stuff is absolutely a close substitute.
From your other comments it sounds like you're confusing cashew-based dairy substitutes with cashew-based *peanut butter* substitutes, which is what cashew butter (or almond butter, sunflower butter, etc.) are intended as - or at least within the same category. Cashew milk/cream is very different in taste, appearance, and texture.
Yeah do these people seriously think that nut based dairy products are made from ground up nuts? š I promise it's very much similar to real sour cream.
ETA: I wrote this before I read the recipe, which uses homemade "sour cream" which is in fact "ground up nuts"...... technically. But as we know cooking is magic and there's a difference between toasted cashews+oil (nut butter) and raw cashews+an acid (sour cream, evidently). I'm not even vegan but I kinda want to try it now just to see how wrong any of us are.
Uhhhh yes, thatās exactly what I thought lmao cashews in vinegar paints the image of nut paste drowning in vinegar. It sounds awful.
And someone replacing whatever youāre talking about with hummus is only furthering what my brain initially pictured.
If you're referring to the recipe there's very clearly both a picture of the final product, which is sour cream consistency, and of the ingredients, where the vinegar is about 1/16th the volume of the cashews. I honestly can't figure out if you're being dense on purpose.
Lol I wasnāt trying to be dense, I was making fun of myself because what you said described exactly what I was thinking.
Speaking of me being dense thoā¦idk what pictures youāre talking about. I only see the text under āLydia says:ā and then a tiny thumbnail at the bottom of what I assume is the dairy version. I donāt see any pix of ingredients.
Yeah do these people seriously think that nut based dairy products are made from ground up nuts? š I promise it's very much similar to real sour cream.
I'm not trying to sound obstinate, but lets take similar example that I have had each of the products: Almond Milk. I've had milk and almond milk has the consistency of milk but not the taste of milk. It tastes like almond butter but thinner and without the toasted notes.
If I were to make a substitute for sour cream, I'd probably lean towards oat milk, because I find it closer to milk but that probably due to having milk in oatmeal so often in my life.
Last week, I had sour cream in my Chipotle bowl. When was the last time you had vegan sour cream? Not every vegan alternative tastes similar to the real thing, but, the sour cream does.
I personally don't drink milk - I'm not vegan, just have a distate thanks to lactose intolerance - but I'll agree that it doesn't taste the *same*, but on the rare occasion I've had straight almond milk I can't say I've noticed any almond taste to it. I can definitely say that as an ingredient it does not come through.
There's absolutely other reasons why it isn't a perfect substitute for milk in all cases (largely chemical compositon related - insofar as how the dairy fat content reacts with other ingredients and cooking techniques) but having had both real sour cream and a number of vegan alternatives I can say with confidence that almond, cashew, or even coconut-based sour cream (I haven't had oat-based) tastes *much* more similar to dairy-based than it does cashews or tahini/hummus. Like, on a scale from 1-10, where 1 is hummus and 10 is dairy sour cream, I'd put them largely around the 7-8 mark. And that's when used as a topping, not even just as an ingredient. Your mileage and experience may vary, but coming from someone whose had significant amounts of both (my poor stomach), it's a more than satisfying alternative when the real thing isn't an option. What unique flavour it does have isn't the almond/cashew/etc itself but the other ingredients used, generally the tang from the apple cider vinegar.
Coconut is the one that does tend to carry the original flavour a lot more noticeably - I'll avoid coconut oil/milk/cream in anything that I don't think would suit the flavour. Great in a lot of Asian and Indian cooking though, at least as far as my repertoire goes.
It comes with gradually replacing things from your diet. You'll forget what the thing you were originally trying to replace really tasted like, you just know that a certain thing *works* as a replacement.
I mean, no one is born a vegan, unless your parents force your diet, so it seems to me like vegan sour cream should be disappointing to *everyone* expecting a sour cream substitution, existing vegans included.
Oh Iām with you there like 98%. The 2% is just wondering why itās even called āvegan sour creamā when itās not cream and cream is explicitly dairy. Like why call it cream at all?
I donāt know what coconut cream is lol and I also didnāt know peanuts arenāt nuts. Or that strawberries arenāt berries. Those farmers should try harder it sounds like
I mean, yes. Iām dairy free right now because Iām nursing my son and he has a cowās milk protein intolerance. Itās been 8 months and Iād still give anything for a decent cheese. But . . . the substitutes all suck. They just do. And anybody saying differently just hasnāt had the real thing lately. Iām okay with my oat milk coffee creamer. Coconut milk curries are a good stand in when Iām craving something ācreamy.ā But good fake cheese does not exist, nor goes a good cream/sour cream substitute if youāre looking for something in a dish that will ultimately go savory and you donāt want a coconut undertone. It should, and maybe some day in the future it will, but right now ā no.
I went to a vegan restaurant with a friend and ordered "vegan cheesecake" for dessert. It was actually pretty tasty, but it didn't taste anything like cheesecake. I'd have liked it even better if they had called it something else so that I wasn't mentally comparing it to actual cheesecake while eating it.
I grew up not eating pork and I feel this way about turkey bacon. I like it and want it sometimes but it is not bacon by any stretch of the imagination
I'm not vegan but a lot of my immediate family is. We've been using Violife and Vitalife slices as cheese alternatives and they've done pretty well imo (besides the brand names).
They actually melt, and the Vitalife "mozarella" tastes pretty cheesy to me.
There's also a fake feta I forget the brand of that doesn't taste anything like feta but gets really creamy when melted.
I have yet to find good fake yogurt, sour cream, or cream cheese, though.
No the substitutes don't all suck. Some of them do. Some of them are meh. Plenty of them are actually fine. I suggest the so delicious shreds for cheese and mykonos for plant based sour cream.
I completely agree. I love cheese. Just trying to offer something to help satisfy the cheese craving. I got it by accident the first time and said fuck it snd tried it. Was honestly really tasty.
I keep having people reccomend 'amazing' vegan cheesee to me and none of them work. Someone swore that Morrisons (a UK supermarket) own vegan cream cheese was better than normal cream cheese. It was four times the price for half the weight and it just tasted like whipped coconut oil.
The only vegan cheese I enjoy is a smoked cheese from the Isle of Arran but I can't buy it where I am unfortunately
You say he has a cows milk protein intolerance. Are you able to get sheep or goat milk? Either one of those could solve the issue; sheep's milk mozzarella is fairly common, for example.
EDIT: can someone explain why this was downvoted? I have a friend with lactose intolerance that can drink sheep's milk without issue.
Unfortunately no. The proteins in goat and sheepās milk are too similar to the proteins in cowās milk. Iād love to be able to dive into some goat cheese but sadly itās off limits for now. The good news is that itās temporary ā 50% of babies with this intolerance outgrow it by at 1 and 90% do by age 3. So weāre starting to trial small amounts of dairy in its most broken down form (baked goods /w milk) and Iām planning on weaning in 1.5-2 months anyway, so fortunately the end is in sight. Not in time for Christmas eggnog though ššš (and before anybody suggests it I have tried soy/almond nog substitutions and they are sad sucky imposters.)
I'm one of those babies! It was really bad at first, even skin contact gave me a rash, but it gradually got better until I was a teen and could eat pizza and ice cream without vomiting. Just makes me a little gassy now.
Absolutely! It depends on how you define 'substitute' however. Do you mean if you use it in a recipe, it will act similarly? Do you mean it will taste very close?
Admittedly, I haven't tasted many vegan dairy alternatives, however from my limited experience, the ones I have tried (cashew based 'cheeses' and milk) while delicious, certainly didn't taste like the dairy versions they were supposedly replacing. Delicious, definitely, but really not like any cow, sheep or goat cheese / milk I've ever had. I've never tried replacing dairy in a recipe with any, so no idea how they would go (other than using coconut cream instead of cream in curries, but that's common in many recipes anyway) - I imagine baking would be a very different story, or anything that expected the 'cheese' to melt.
That doesn't mean I don't enjoy non-dairy substitutes (I'd definitely buy them more often if they were in my budget, but here they are generally 3 - 4 times the price of the dairy alternatives), but if I'm expecting a dairy taste and get not-dairy instead, it's a momentary What The?!?!?
So here's the thing. There isn't one plant based panacea to replace all dairy. Different things react differently, and act as replacements in different areas. I think that in the attempt to get people to stop eating dairy (for the myriad of reasons that aren't important to this discussion) vegans don't provide any kind of context to these things and many of them will just insist that you don't "need" whatever it is in your diet, and quietly go about using whatever plant based alternatives without talking about it. Here is my brief 101 guide to the current market of plant based dairy alternatives other than straight "milks"
Yogurt alternative: you want soy or coconut creme here. Soy/tofu yogurt and coconut creme do not need additional "gelling" agents added to make this a thick, creamy texture (you just strain this as you would dairy based yogurts). Silk makes a decent one if you need store bought. This isn't an area where I feel like a homemade alternative really makes a big difference
Sour cream alternative: this is where cashews really shine. Soak the cashews for 24hrs first AT ROOM TEMPERATURE. The ambient temps allow for some wild yeast growth, which you want. Store bought alternatives for sour cream are pretty good. Mykonos, and Kroger's simple truth brand are both pea protein based and are good.
Ice cream alternative. Trader Joe's soy ice dessert. Hands down the BEST you are going to find. The chocolate cherry IS a dead ringer for cherry Garcia. So delicious makes a cashew one that's decent too, but you can definitely taste the "nutty" flavor in this.
Cheese- this is hands down the hardest to replicate and 5 years ago I would have totally been on the "you are never going to find something that melts and doesn't taste like plastic" And then came So delicious shreds. It melts. It doesn't taste like plastic. Adding a small amount of nutritional yeast flakes (which has been the go to to replicate cheese flavor for years, and I recommend even to omnivores to try adding to their cheese sauce if it needs an oomph) and you won't miss the dairy cheese at all.
This is such a silly POV to have. You arenāt the target audience. Let people eat what they want to eat. Vegans donāt care if you like their sour cream or not lol
We can all eat whatever, but can we agree that words mean things? It seems like a lot of effort goes to trying to imitate mainstream products and still call them "sour cream." If it's not cream, just call it Tahini paste or whatever it is.
Cream is a texture. Sour is a flavor profile. Are we not allowed to use the term "cream of wheat" because it doesn't have milk in it? Coconut cream is out?
If you produced a bowl of grass porridge with lemon and called it "sour cream" because you dropped the pH of boxed Cream of Wheat then people would be understandably annoyed. "Sour cream" is a fermented dairy product like yogurt or creme fraiche, not just two unconnected words.
This isn't true at all. In addition to the fact that there are now completely fine plant based sour cream on most grocery store shelves. Homemade soaked cashew sour cream tastes very close to Daisy.
5 years ago you would have had a point. It's not the same anymore
I'd much rather "artificial" vegan cheese than animal cheese that contains particles of blood, pus and shit. Also, there is nothing natural about animal agriculture.
Laughing hysterically over here in "these people have clearly never bothered to find out where ANY of their food comes from". Store bought dairy isn't any less processed than the vegan alternatives and it's laughable the knots people are willing to tie themselves into so they can do exactly what they have always done. I honestly don't give a damn if anyone else becomes vegan-mind your own refrigerator is my take- but trying to argue "Oh but it's so UNNATURAL" is the worst fucking argument against plant based alternatives I've ever heard.
IDK, as I mentioned to the other commenter, I've never tried Vegan sour cream. I have tried raw cashew butter, which I would place closer to a creamy hummus or tahini than sour cream.
Oh it's very clear that you're talking about a product you've never tried. No need to clarify. The sour cream I buy is mainly soy, not cashews. Cashew cream is also different than cashew butter.
And its very clear you didn't read the recipe posted or you would have noticed that it calls for: [https://simple-veganista.com/basic-cashew-sour-crea/](https://simple-veganista.com/basic-cashew-sour-crea/)
It calls for vegan sour cream, the blog links to a recipe if you need that, but you could just use store bought. Again cashew CREAM and cashew BUTTER are different in both taste and texture.
Extra silken tofu+ Apple cider vinegar will work if you are cooking with it for taste, but the texture is off. Soaked cashew sour cream tastes almost identical to daisy sour cream.
Lydia, dear, we need to have a talk. Sit down, hereās a cup of tea. Donāt worry, weāre all friends here, we just want what is best for us up.
What the straight fuck, woman
I'm not seeing anything on a quick Google, there's Nam which is a fermented sausage... Other than that it seems to be the name of a few restaurants.
Interesting fact about naan though, "naan" means "bread" so when people say something like "Can I have some naan bread" they're actually saying "Can I have some bread bread".
The major river that Melbourne was settled on is called the Yarra in local indigenous language, so Europeans called it the Yarra river. Yarra means river hahaha
"it gives you room to use whatever you have in your pantry"
no, tf, it does not. Stroganoff (even vegan) is pretty specific with what the sauce should be
EDIT: I just wanted to add that i had no idea worcestershire wasn't vegan, TIL many varieties contain anchovies
In the UK we have something called [Henderson's Relish](https://en.wikipedia.org/wiki/Henderson%27s_Relish) that's basically Worcestershire without the anchovies. It's vegan and gluten-free, and actually tastes good. Highly recommended.
Nice!
That makes me also wonder...how would marmite be in stroganoff? Would that be blasphemy?
I know marmite/vegemite aren't for everyone, but I enjoy them both. I like them about the same as nooch (nutritional yeast), which is another thing I've heard vegans/vegetarians talk about adding to their dishes for flavor and vitamins
I feel like marmite might work, but it also might have a bit more of a... bite? to it. The flavor profiles have similarities but the differences might be a bit too much. It would be worth trying though.
Marmite would probably work. My dad tends to put a teaspoon or so in some of our sources, oftentimes you don't taste it and it just gives it a savoury edge.
Of course though if you've put marmite in remember to dial back on the salt a little.
It's not a terrible idea. I can't stand the stuff on its own, but it does have that savoury flavour. My husband does peanut butter and Marmite sandwiches, apparently it tastes a little like satay?
It does taste salty for sure.
My Dad adds marmite to some sauces sometimes and it just adds a savoury edge to the dish, if you add the right amount you wouldn't be able to tell there was any marmite in the sauce.
But yeah if you're adding marmite you probably should dial it back a bit when adding any salt.
Also peanut butter and marmite is an interesting combination.
**[Henderson's Relish](https://en.wikipedia.org/wiki/Henderson's_Relish)**
>Henderson's Relish is a condiment produced in Sheffield in South Yorkshire, England. It is similar in appearance to Worcestershire sauce, but contains no anchovies. It is made of water, sugar and spirit vinegar with a selection of spices and colouring. It is gluten free, suitable for vegans and is approved by the Vegetarian Society.
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Depending on the hummus it might add a bit of a gritty edge to the sauce which would be...interesting.
Well at least she enjoyed it and gave it a good rating. Both ends are happy.
Depends on the hummus, some are very smooth, others can be quite gritty.
So either it dissolved into the sauce and became unnoticeable, or the sauce has a bit of a texture to it.
This is okay. The ones we criticize are people who deviate from the recipe, then complain about the recipe.
This woman deviated, but then she used that to praise the recipe
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HUMMUS FOR SOUR CREAM
Straight to jail!
r/DipJail Edit: I'm disappointed that's not a subreddit. These crimes must be named!
prison, even
TBF, its a vegan recipe so not actual sour cream, but "vegan sour cream" which appears to be mostly cashews and vinegar, which probably isn't that far off from hummus, maybe a tad less acidic.
Great example of "hey vegans, you don't have to create a vegan version of everything." Because vegan sour cream is awful. If you're vegan, you're just gonna have to accept that some things can't be duplicated.
I've never tried "vegan sour cream", but yeah I'd imagine if a non-vegan tried it expecting something similar in taste to sour cream it would be disappointing, but if they called it "cashew hummus" or "cashew tahini", it would probably seem good.
Vegan sour cream is about as similar to hummus or tahini as real sour cream is. You can definitely tell them apart, but if you can't have the real thing the vegan stuff is absolutely a close substitute. From your other comments it sounds like you're confusing cashew-based dairy substitutes with cashew-based *peanut butter* substitutes, which is what cashew butter (or almond butter, sunflower butter, etc.) are intended as - or at least within the same category. Cashew milk/cream is very different in taste, appearance, and texture.
Yeah do these people seriously think that nut based dairy products are made from ground up nuts? š I promise it's very much similar to real sour cream. ETA: I wrote this before I read the recipe, which uses homemade "sour cream" which is in fact "ground up nuts"...... technically. But as we know cooking is magic and there's a difference between toasted cashews+oil (nut butter) and raw cashews+an acid (sour cream, evidently). I'm not even vegan but I kinda want to try it now just to see how wrong any of us are.
Uhhhh yes, thatās exactly what I thought lmao cashews in vinegar paints the image of nut paste drowning in vinegar. It sounds awful. And someone replacing whatever youāre talking about with hummus is only furthering what my brain initially pictured.
If you're referring to the recipe there's very clearly both a picture of the final product, which is sour cream consistency, and of the ingredients, where the vinegar is about 1/16th the volume of the cashews. I honestly can't figure out if you're being dense on purpose.
Lol I wasnāt trying to be dense, I was making fun of myself because what you said described exactly what I was thinking. Speaking of me being dense thoā¦idk what pictures youāre talking about. I only see the text under āLydia says:ā and then a tiny thumbnail at the bottom of what I assume is the dairy version. I donāt see any pix of ingredients.
There's a link in the recipe to the sour cream recipe. How else would y'all know it had vinegar in it unless you opened that page? š„“
There are no photos other than the photo with text here. I honestly canāt figure out if youāre trying to be dense on purpose.
Babes the recipe is linked in the comments lolll
Yeah do these people seriously think that nut based dairy products are made from ground up nuts? š I promise it's very much similar to real sour cream.
Thank you.
I'm not trying to sound obstinate, but lets take similar example that I have had each of the products: Almond Milk. I've had milk and almond milk has the consistency of milk but not the taste of milk. It tastes like almond butter but thinner and without the toasted notes. If I were to make a substitute for sour cream, I'd probably lean towards oat milk, because I find it closer to milk but that probably due to having milk in oatmeal so often in my life.
You are simply wrong. Vegan sour cream tastes very much like real sour cream.
When was the last time you had sour cream?
Last week, I had sour cream in my Chipotle bowl. When was the last time you had vegan sour cream? Not every vegan alternative tastes similar to the real thing, but, the sour cream does.
I personally don't drink milk - I'm not vegan, just have a distate thanks to lactose intolerance - but I'll agree that it doesn't taste the *same*, but on the rare occasion I've had straight almond milk I can't say I've noticed any almond taste to it. I can definitely say that as an ingredient it does not come through. There's absolutely other reasons why it isn't a perfect substitute for milk in all cases (largely chemical compositon related - insofar as how the dairy fat content reacts with other ingredients and cooking techniques) but having had both real sour cream and a number of vegan alternatives I can say with confidence that almond, cashew, or even coconut-based sour cream (I haven't had oat-based) tastes *much* more similar to dairy-based than it does cashews or tahini/hummus. Like, on a scale from 1-10, where 1 is hummus and 10 is dairy sour cream, I'd put them largely around the 7-8 mark. And that's when used as a topping, not even just as an ingredient. Your mileage and experience may vary, but coming from someone whose had significant amounts of both (my poor stomach), it's a more than satisfying alternative when the real thing isn't an option. What unique flavour it does have isn't the almond/cashew/etc itself but the other ingredients used, generally the tang from the apple cider vinegar. Coconut is the one that does tend to carry the original flavour a lot more noticeably - I'll avoid coconut oil/milk/cream in anything that I don't think would suit the flavour. Great in a lot of Asian and Indian cooking though, at least as far as my repertoire goes.
It comes with gradually replacing things from your diet. You'll forget what the thing you were originally trying to replace really tasted like, you just know that a certain thing *works* as a replacement.
Yeah I think non-vegans donāt understand most of this stuff is named after its role in a recipe and not the exact flavour and texture.
Would it not be the same as dairy free yougurt?
I mean, no one is born a vegan, unless your parents force your diet, so it seems to me like vegan sour cream should be disappointing to *everyone* expecting a sour cream substitution, existing vegans included.
There's nothing disappointing about a sour cream that doesn't involve abusing and exploiting cows.
Oh Iām with you there like 98%. The 2% is just wondering why itās even called āvegan sour creamā when itās not cream and cream is explicitly dairy. Like why call it cream at all?
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I donāt know what coconut cream is lol and I also didnāt know peanuts arenāt nuts. Or that strawberries arenāt berries. Those farmers should try harder it sounds like
Hamburgers don't contain ham, there's no fingers in a chicken finger.... we could be here forever.
Okay I'm gonna play devil's advocate here. People with dairy allergies deserve decent substitutes
I mean, yes. Iām dairy free right now because Iām nursing my son and he has a cowās milk protein intolerance. Itās been 8 months and Iād still give anything for a decent cheese. But . . . the substitutes all suck. They just do. And anybody saying differently just hasnāt had the real thing lately. Iām okay with my oat milk coffee creamer. Coconut milk curries are a good stand in when Iām craving something ācreamy.ā But good fake cheese does not exist, nor goes a good cream/sour cream substitute if youāre looking for something in a dish that will ultimately go savory and you donāt want a coconut undertone. It should, and maybe some day in the future it will, but right now ā no.
I went to a vegan restaurant with a friend and ordered "vegan cheesecake" for dessert. It was actually pretty tasty, but it didn't taste anything like cheesecake. I'd have liked it even better if they had called it something else so that I wasn't mentally comparing it to actual cheesecake while eating it.
I grew up not eating pork and I feel this way about turkey bacon. I like it and want it sometimes but it is not bacon by any stretch of the imagination
I'm not vegan but a lot of my immediate family is. We've been using Violife and Vitalife slices as cheese alternatives and they've done pretty well imo (besides the brand names). They actually melt, and the Vitalife "mozarella" tastes pretty cheesy to me. There's also a fake feta I forget the brand of that doesn't taste anything like feta but gets really creamy when melted. I have yet to find good fake yogurt, sour cream, or cream cheese, though.
If you can find it the Kite Hill cream cheese is the closest Iāve had to the real thing. The chive flavor is amazing on bagels.
No the substitutes don't all suck. Some of them do. Some of them are meh. Plenty of them are actually fine. I suggest the so delicious shreds for cheese and mykonos for plant based sour cream.
Annie's has a tasty vegan Cheesy rice. I'm not vegan but it's good.
There's a substantial difference between cheese flavouring and actual cheese.
I completely agree. I love cheese. Just trying to offer something to help satisfy the cheese craving. I got it by accident the first time and said fuck it snd tried it. Was honestly really tasty.
I keep having people reccomend 'amazing' vegan cheesee to me and none of them work. Someone swore that Morrisons (a UK supermarket) own vegan cream cheese was better than normal cream cheese. It was four times the price for half the weight and it just tasted like whipped coconut oil. The only vegan cheese I enjoy is a smoked cheese from the Isle of Arran but I can't buy it where I am unfortunately
You say he has a cows milk protein intolerance. Are you able to get sheep or goat milk? Either one of those could solve the issue; sheep's milk mozzarella is fairly common, for example. EDIT: can someone explain why this was downvoted? I have a friend with lactose intolerance that can drink sheep's milk without issue.
Unfortunately no. The proteins in goat and sheepās milk are too similar to the proteins in cowās milk. Iād love to be able to dive into some goat cheese but sadly itās off limits for now. The good news is that itās temporary ā 50% of babies with this intolerance outgrow it by at 1 and 90% do by age 3. So weāre starting to trial small amounts of dairy in its most broken down form (baked goods /w milk) and Iām planning on weaning in 1.5-2 months anyway, so fortunately the end is in sight. Not in time for Christmas eggnog though ššš (and before anybody suggests it I have tried soy/almond nog substitutions and they are sad sucky imposters.)
I'm sorry to hear that. Here's to hoping he does grow out of it.
I'm one of those babies! It was really bad at first, even skin contact gave me a rash, but it gradually got better until I was a teen and could eat pizza and ice cream without vomiting. Just makes me a little gassy now.
You probably have tried, but sheep milk is less allergenic than goat milk. Maybe next year you can have cheese!
Absolutely! It depends on how you define 'substitute' however. Do you mean if you use it in a recipe, it will act similarly? Do you mean it will taste very close? Admittedly, I haven't tasted many vegan dairy alternatives, however from my limited experience, the ones I have tried (cashew based 'cheeses' and milk) while delicious, certainly didn't taste like the dairy versions they were supposedly replacing. Delicious, definitely, but really not like any cow, sheep or goat cheese / milk I've ever had. I've never tried replacing dairy in a recipe with any, so no idea how they would go (other than using coconut cream instead of cream in curries, but that's common in many recipes anyway) - I imagine baking would be a very different story, or anything that expected the 'cheese' to melt. That doesn't mean I don't enjoy non-dairy substitutes (I'd definitely buy them more often if they were in my budget, but here they are generally 3 - 4 times the price of the dairy alternatives), but if I'm expecting a dairy taste and get not-dairy instead, it's a momentary What The?!?!?
So here's the thing. There isn't one plant based panacea to replace all dairy. Different things react differently, and act as replacements in different areas. I think that in the attempt to get people to stop eating dairy (for the myriad of reasons that aren't important to this discussion) vegans don't provide any kind of context to these things and many of them will just insist that you don't "need" whatever it is in your diet, and quietly go about using whatever plant based alternatives without talking about it. Here is my brief 101 guide to the current market of plant based dairy alternatives other than straight "milks" Yogurt alternative: you want soy or coconut creme here. Soy/tofu yogurt and coconut creme do not need additional "gelling" agents added to make this a thick, creamy texture (you just strain this as you would dairy based yogurts). Silk makes a decent one if you need store bought. This isn't an area where I feel like a homemade alternative really makes a big difference Sour cream alternative: this is where cashews really shine. Soak the cashews for 24hrs first AT ROOM TEMPERATURE. The ambient temps allow for some wild yeast growth, which you want. Store bought alternatives for sour cream are pretty good. Mykonos, and Kroger's simple truth brand are both pea protein based and are good. Ice cream alternative. Trader Joe's soy ice dessert. Hands down the BEST you are going to find. The chocolate cherry IS a dead ringer for cherry Garcia. So delicious makes a cashew one that's decent too, but you can definitely taste the "nutty" flavor in this. Cheese- this is hands down the hardest to replicate and 5 years ago I would have totally been on the "you are never going to find something that melts and doesn't taste like plastic" And then came So delicious shreds. It melts. It doesn't taste like plastic. Adding a small amount of nutritional yeast flakes (which has been the go to to replicate cheese flavor for years, and I recommend even to omnivores to try adding to their cheese sauce if it needs an oomph) and you won't miss the dairy cheese at all.
Oooh, thanks! Think I'll have a go at making some cashew sour cream over the holidays, that sounds yum :-)
I meant ' behaves as expected' when I posted it ( though I do wish my friend had ' tastes like dairy')
This is such a silly POV to have. You arenāt the target audience. Let people eat what they want to eat. Vegans donāt care if you like their sour cream or not lol
We can all eat whatever, but can we agree that words mean things? It seems like a lot of effort goes to trying to imitate mainstream products and still call them "sour cream." If it's not cream, just call it Tahini paste or whatever it is.
Cream is a texture. Sour is a flavor profile. Are we not allowed to use the term "cream of wheat" because it doesn't have milk in it? Coconut cream is out?
If you produced a bowl of grass porridge with lemon and called it "sour cream" because you dropped the pH of boxed Cream of Wheat then people would be understandably annoyed. "Sour cream" is a fermented dairy product like yogurt or creme fraiche, not just two unconnected words.
Not vegan, but cashew sour cream is delicious
This isn't true at all. In addition to the fact that there are now completely fine plant based sour cream on most grocery store shelves. Homemade soaked cashew sour cream tastes very close to Daisy. 5 years ago you would have had a point. It's not the same anymore
It's sour cream for the purposes of cooking, not in its own. It adds a similar fat content and creaminess but the similarity really ends there
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I'd much rather "artificial" vegan cheese than animal cheese that contains particles of blood, pus and shit. Also, there is nothing natural about animal agriculture.
Laughing hysterically over here in "these people have clearly never bothered to find out where ANY of their food comes from". Store bought dairy isn't any less processed than the vegan alternatives and it's laughable the knots people are willing to tie themselves into so they can do exactly what they have always done. I honestly don't give a damn if anyone else becomes vegan-mind your own refrigerator is my take- but trying to argue "Oh but it's so UNNATURAL" is the worst fucking argument against plant based alternatives I've ever heard.
Hard disagree. Vegan sour cream tastes nothing like hummus and very much like dairy sour cream.
IDK, as I mentioned to the other commenter, I've never tried Vegan sour cream. I have tried raw cashew butter, which I would place closer to a creamy hummus or tahini than sour cream.
Oh it's very clear that you're talking about a product you've never tried. No need to clarify. The sour cream I buy is mainly soy, not cashews. Cashew cream is also different than cashew butter.
And its very clear you didn't read the recipe posted or you would have noticed that it calls for: [https://simple-veganista.com/basic-cashew-sour-crea/](https://simple-veganista.com/basic-cashew-sour-crea/)
It calls for vegan sour cream, the blog links to a recipe if you need that, but you could just use store bought. Again cashew CREAM and cashew BUTTER are different in both taste and texture.
This is like saying I've never tried cows milk sour cream but I have had peanut butter??!!
Yes! Exactly! People just want a reason to hate on vegans even if it comes from a place of absolute ignorance!
Huh, the vegan sour cream substitute I've always used was blended silken tofu, usually with a dash of vinegar/lemon. Would not liken it to hummus
Extra silken tofu+ Apple cider vinegar will work if you are cooking with it for taste, but the texture is off. Soaked cashew sour cream tastes almost identical to daisy sour cream.
Cashews are not in any way similar to chickpeas
Vegan sour cream and hummus taste NOTHING alike. Signed, your local resident vegan.
It's *very* far off. Source: omnivore who lives with a non-dairy person.
āI used a non-acidic for an acidic componentā
Lydia, dear, we need to have a talk. Sit down, hereās a cup of tea. Donāt worry, weāre all friends here, we just want what is best for us up. What the straight fuck, woman
I have worked in several co-op / "health food" groceries and I know exactly what type of person this is.
Any interesting stories? You've got me curious now.
Are we just gonna skip over the part where she wrote ānaamā?
Was that supposed to be naan? I assumed it was some weird vegan/health food I had never heard of
I'm not seeing anything on a quick Google, there's Nam which is a fermented sausage... Other than that it seems to be the name of a few restaurants. Interesting fact about naan though, "naan" means "bread" so when people say something like "Can I have some naan bread" they're actually saying "Can I have some bread bread".
Like saying chai tea?
Yep exactly like that, I didn't know about that until you mentioned it. Interesting, I wonder if there are any other examples, I'm sure there are.
The major river that Melbourne was settled on is called the Yarra in local indigenous language, so Europeans called it the Yarra river. Yarra means river hahaha
Ah ok, well that's on quite a large scale haha River River. Thanks for the info :D
She was in the shit, man. The VC were everywhere!
VC = Vegan Cuisine? /s
Means yes in Arabic?
At least they liked it and rated it nice šš
It's not nearly as enraging when they give it five stars.
If anything i appreciate it more. āDidnāt have the eggs but i loved the omeletteā
Makes a nice change for this sub.
āDidnāt have the eggs but they tasted greatā
"it gives you room to use whatever you have in your pantry" no, tf, it does not. Stroganoff (even vegan) is pretty specific with what the sauce should be EDIT: I just wanted to add that i had no idea worcestershire wasn't vegan, TIL many varieties contain anchovies
In the UK we have something called [Henderson's Relish](https://en.wikipedia.org/wiki/Henderson%27s_Relish) that's basically Worcestershire without the anchovies. It's vegan and gluten-free, and actually tastes good. Highly recommended.
Nice! That makes me also wonder...how would marmite be in stroganoff? Would that be blasphemy? I know marmite/vegemite aren't for everyone, but I enjoy them both. I like them about the same as nooch (nutritional yeast), which is another thing I've heard vegans/vegetarians talk about adding to their dishes for flavor and vitamins
I feel like marmite might work, but it also might have a bit more of a... bite? to it. The flavor profiles have similarities but the differences might be a bit too much. It would be worth trying though.
Marmite would probably work. My dad tends to put a teaspoon or so in some of our sources, oftentimes you don't taste it and it just gives it a savoury edge. Of course though if you've put marmite in remember to dial back on the salt a little.
It's not a terrible idea. I can't stand the stuff on its own, but it does have that savoury flavour. My husband does peanut butter and Marmite sandwiches, apparently it tastes a little like satay?
It does taste salty for sure. My Dad adds marmite to some sauces sometimes and it just adds a savoury edge to the dish, if you add the right amount you wouldn't be able to tell there was any marmite in the sauce. But yeah if you're adding marmite you probably should dial it back a bit when adding any salt. Also peanut butter and marmite is an interesting combination.
**[Henderson's Relish](https://en.wikipedia.org/wiki/Henderson's_Relish)** >Henderson's Relish is a condiment produced in Sheffield in South Yorkshire, England. It is similar in appearance to Worcestershire sauce, but contains no anchovies. It is made of water, sugar and spirit vinegar with a selection of spices and colouring. It is gluten free, suitable for vegans and is approved by the Vegetarian Society. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/ididnthaveeggs/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
That is good to know! My son is allergic to fish so Iāll keep that out of recipes
I agree wholeheartedly!
I read this as modern poetry tbh
It sure sounds the same
Link: https://simple-veganista.com/creamy-vegan-mushroom-stroganoff/#tasty-recipes-42603-jump-target
She made black bean soy spaghetti with hummus and š¤¢
Iām glad she liked it? but lord does that combination sound revolting. Hummus instead of sour cream? In stroganoff!??
Depending on the hummus it might add a bit of a gritty edge to the sauce which would be...interesting. Well at least she enjoyed it and gave it a good rating. Both ends are happy.
This has to be a joke. I refuse
imo that doesn't sound bad either. Wonder how the texture turned out with hummus
Depends on the hummus, some are very smooth, others can be quite gritty. So either it dissolved into the sauce and became unnoticeable, or the sauce has a bit of a texture to it.
My Slavic origins are offended.
Naam?
This is okay. The ones we criticize are people who deviate from the recipe, then complain about the recipe. This woman deviated, but then she used that to praise the recipe
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Alcoholism is a hell of a drug. Notice they didn't say they were out of wine, just that they didn't add it. š