Vegan Condiments: Butter, Sour Cream, Mayo, Pesto
Updated: Nov 6, 2018
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 agrigiculture is a primary driver of rainforest destruction).
Eat plant-based whole-grain!!!!
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