Vegan Condiments: Butter, Sour Cream, Mayo, Pesto, Salad Dressing and Barbecue Sauce
Updated: May 15
Tofu Sour Cream
1 pkg. extra-firm lite silken tofu, drained
3 Tbsp lemon juice
1 Tbsp red wine vinegar or pomegranate vinegar or apple cider vinegar
1 Tbsp white or yellow mellow miso
salt to taste
Put this in a blender and blend. It's absolutely the best on beans and rice, on burritos, on enchiladas, and it has the little kick that sour cream has. It's delicious and so easy to make. Keeps in the refrigerator for a good week.
This is a recipe for vegan butter. This butter has oil in it. This butter is not heart healthy. If you are reversing your heart disease, do not use butter. Just put jam on your toast. That said, this butter tastes like butter and used sparingly on occasion, it is nice to have around.
4 Tbsp almond meal
5 Tbsp almond milk
1 tsp nutritional yeast
1/2 tsp salt
1/2 tsp apple cider vinegar
2 Tbsp extra virgin olive oil
1/2 cup refined coconut oil
Place all the ingredients in a blender and blend until smooth. This will keep for a couple of weeks in a glass jar in the refrigerator. Great taste and goes on like soft butter. This butter will not melt in a pan so that you can cook with it. Just for toast, potatoes, carrots, etc. If you want a butter that you can cook with, "Miyoko's" makes a European style butter that melts great in a pan.
1 cup (or 12 oz) silken tofu (soft)
juice of 1/2 a lemon
1/4 tsp dijon mustard
1 tsp apple cider vinegar
1 vegan egg
1 tsp salt
1/4 tsp sugar
Make the vegan egg by whisking 2 Tbsp egg powder(the vegan egg powder that comes from algae and comes in an egg carton) with 1/2 cup cold almond milk. Then combine the tofu, the lemon juice, the mustard, the salt, the sugar and the vegan egg in a blender and blend until smooth. This will keep in a glass jar in the refrigerator for about a week. I know the mayo looks a lot like the sour cream but the mayo has a distinctive eggy flavor, just like real egg mayo, and it was so delicious when I made it, I made a Tofurkey Roast Beef half a sandwich, put mayo on the bread and then just dipped the sandwich in a bowl of mayo like it was a dip!!!! Delicious!
1 big bunch of kale(about 4 cups chopped)(make certain you remove the stalks)
1/3 cup nutritional yeast
2 Tbsp miso
2 cloves garlic
1/2 cup sunflower seeds
1/2 cup water
1 Tbsp fresh lemon juice
Remove the large stems from the kale. Steam the kale on low until it softens somewhat, about 10 minutes, then add it to the blender. Then add the nutritional yeast, the miso, the garlic, the sunflower seeds, the water and the fresh lemon juice and blend until pesto like texture results. Once finished, you can add this pesto to pasta like any other pesto and throw in a few sunflower seeds for texture and richness. This is so incredibly good(and no oil), you will never miss traditional pesto again.
I make a bowl of broccoli, whole wheat pasta, kale pesto and sunflower seeds. Delicious!
Eating plant-based whole-grain is not only great for your heart, it also tastes great, is good for the environment(agribusiness creates more green-house gas emissions than the entire transportation industry and it takes 2,500 gallos of water to make a pound of hamburger and 2,500 cows produce as much waste as a city of 411,00 people), is good for the animals(who says we are supposed to eat other mammals-cows milk is to turn a 35 lb baby into a 400 lb adult cow), and reduces top-soil erosion and stops rainforest destruction(animal agriculture is a primary driver of rainforest destruction).
Eat plant-based whole-grain!!!
This dressing doesn't taste anything like ranch to me(I'm not really a fan of ranch so I'm glad) but it is so full of the most wonderful mix of fresh herbs that it's a bomb of a dressing!
Ranch salad dressing
12 ounces Silken tofu
1/2 cup plant milk
2 Tbsp apple cider vinegar
3 garlic cloves minced
1 tsp onion powder
1 tsp garlic powder
1 tsp white miso
1 Tbsp chia seeds(I use minced chia seeds because they are so hard to process)
freshly ground black pepper
1 medjool date or two Deglet Noor dates
2 Tbsp chopped fresh dill(I usually add much more dill because I love dill:)
1 Tbsp Italian parsley
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh mint
I got this recipe from Nutmeg Notebook Tammy and she blends the first ten ingredients and then just pulses the herbs into the mixture because she likes the dressing white with green flecks and it is awfully pretty like that:). From my photo you can see that I just blended all the ingredients together and I think it came out a pretty green:)
My daughter wanted me to make Forks Over Knives recipe for Sloppy Joes and I did but it came out extremely heavy on the barbecue sauce:(. So I made it with more quinoa in the recipe to try to soak up the extra barbecue sauce. It was better, but still very heavy on the barbecue sauce. I thought if I make my own barbecue sauce it probably won't be quite so sweet. So I made my own barbecue sauce and it came out great:)
1 15 oz can tomato sauce
1/2 cup Apple Cider Vinegar
1/3 cup honey or maple syrup
1/4 cup tomato paste
1/4 cup molasses
3 Tbsp Worcestershire
2 tsp liquid smoke
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/2 tsp white miso
I just blended them all together. Delicious. You can thicken it by cooking it on low for 20 minutes or so. I made myself some sloppy joes by doubling up on the onion and green bell pepper(relative to the Forks Over Knives recipe) and doubled the amount of quinoa, and then used my barbecue sauce. I served it over toast, and then topped it with sauerkraut:). Delicious!!!!
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