Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 I'm resending this under a different subject line. -----Original Message----- From: Harper <flatcat9@...> < > Sent: Wed, Jan 12, 2011 3:10 pm Subject: Re: [ ] Re sour cream substitute When using cashews raw, take care. Some people react similarly to raw cashews and poison ivy. I think -- I'm not sure -- that people who have already had a poison ivy reaction might be especially sensitive to raw cashews, and vice versa. I believe that roasting cashews destroys the chemical that causes problems for some people. I was nearly hospitalized after spending a day handling raw cashews in a large food co-op. If the subject is of interest, google rather than depend on my recollections. H. -----Original Message----- From: K.C. Pomering <kcloquaci@...> < > Sent: Wed, Jan 12, 2011 2:34 pm Subject: RE: [ ] Re sour cream substitute Here's a link to the G-Free Foodie Guide to Dairy Substitutes & Cooking with Dairy Alternatives - it has alternatives for condesnsed milk & sour cream, plus others. Hope it helps! http://www.gfreefoodie.com/g-free-foodie-guide-to-dairy-substitutes-cooking-with-dairy-alternatives/ KC Pomering G-Free Foodie From: flash mack <flashmack@...> Subject: RE: [ ] Re sour cream substitute Date: Wednesday, January 12, 2011, 8:16 AM Hi Jeannie, I've successfully substituted sour cream with cashew cream in soups calling for sour cream or milk by varying the thickness of the cashew cream. I follow the directions from Tal Ronnen's vegan cookbook "The Conscious Cook". I make it in small batches as needed, as the cashew cream, unlike sour cream, spoils quickly. I haven't tried adding lemon juice to mimic the tanginess of sour cream, as I have been looking more for the consistency and richness of sour cream. Let me if you want the directions for making cashew cream. - From: mqputnam@... Date: Wed, 12 Jan 2011 14:06:09 +0000 Subject: [ ] Re sour cream substitute Hi Jeannie I really like the Cafe Gratitude sour cream, which is made by soaking organic cashews overnight and rinsing them at least twice and then blending them in a blender with water, lemon juice and salt and pepper to taste. It is so amazing. You adjust the water to get the consistency where you like it and make it spicy by adding chili pepper. Martha > > Hi there, > Has anyone ever tried making condensed milk out of coconut milk? If so, > how did you do it? > We are gluten/dairy/soy free & I use coconut milk all the time instead > of regular milk & evaporated milk, but don't know how to substitute for > condensed milk. > Also, does anyone know of any gluten/dairy/soy free product to use > instead of sour cream? > Thanks, > Jeannie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 Harper - thanks for pointing that out. We'll make a note on the site right away.Most cashew nuts labeled "raw cashew nuts" are not truly "raw". They have been heat processed in order to remove the nut from the toxic shell - the term "raw" refers to the nut industry meaning, which is: not roasted.I can totally see how this leads to confusion - the nuts you were handling at the co-op probably had not gotten the proper amount of heat..KC PomeringG-Free Foodie From: flash mack <flashmack@...> Subject: RE: [ ] Re sour cream substitute Date: Wednesday, January 12, 2011, 8:16 AM Hi Jeannie, I've successfully substituted sour cream with cashew cream in soups calling for sour cream or milk by varying the thickness of the cashew cream. I follow the directions from Tal Ronnen's vegan cookbook "The Conscious Cook". I make it in small batches as needed, as the cashew cream, unlike sour cream, spoils quickly. I haven't tried adding lemon juice to mimic the tanginess of sour cream, as I have been looking more for the consistency and richness of sour cream. Let me if you want the directions for making cashew cream. - From: mqputnam@... Date: Wed, 12 Jan 2011 14:06:09 +0000 Subject: [ ] Re sour cream substitute Hi Jeannie I really like the Cafe Gratitude sour cream, which is made by soaking organic cashews overnight and rinsing them at least twice and then blending them in a blender with water, lemon juice and salt and pepper to taste. It is so amazing. You adjust the water to get the consistency where you like it and make it spicy by adding chili pepper. Martha > > Hi there, > Has anyone ever tried making condensed milk out of coconut milk? If so, > how did you do it? > We are gluten/dairy/soy free & I use coconut milk all the time instead > of regular milk & evaporated milk, but don't know how to substitute for > condensed milk. > Also, does anyone know of any gluten/dairy/soy free product to use > instead of sour cream? > Thanks, > Jeannie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 Thanks. This is new, useful info for me. H. -----Original Message----- From: K.C. Pomering <kcloquaci@...> < > Sent: Wed, Jan 12, 2011 3:26 pm Subject: Re: [ ] Re Raw cashews Harper - thanks for pointing that out. We'll make a note on the site right away. Most cashew nuts labeled "raw cashew nuts" are not truly "raw". They have been heat processed in order to remove the nut from the toxic shell - the term "raw" refers to the nut industry meaning, which is: not roasted. I can totally see how this leads to confusion - the nuts you were handling at the co-op probably had not gotten the proper amount of heat.. KC Pomering G-Free Foodie From: flash mack <flashmack@...> Subject: RE: [ ] Re sour cream substitute Date: Wednesday, January 12, 2011, 8:16 AM Hi Jeannie, I've successfully substituted sour cream with cashew cream in soups calling for sour cream or milk by varying the thickness of the cashew cream. I follow the directions from Tal Ronnen's vegan cookbook "The Conscious Cook". I make it in small batches as needed, as the cashew cream, unlike sour cream, spoils quickly. I haven't tried adding lemon juice to mimic the tanginess of sour cream, as I have been looking more for the consistency and richness of sour cream. Let me if you want the directions for making cashew cream. - From: mqputnam@... Date: Wed, 12 Jan 2011 14:06:09 +0000 Subject: [ ] Re sour cream substitute Hi Jeannie I really like the Cafe Gratitude sour cream, which is made by soaking organic cashews overnight and rinsing them at least twice and then blending them in a blender with water, lemon juice and salt and pepper to taste. It is so amazing. You adjust the water to get the consistency where you like it and make it spicy by adding chili pepper. Martha > > Hi there, > Has anyone ever tried making condensed milk out of coconut milk? If so, > how did you do it? > We are gluten/dairy/soy free & I use coconut milk all the time instead > of regular milk & evaporated milk, but don't know how to substitute for > condensed milk. > Also, does anyone know of any gluten/dairy/soy free product to use > instead of sour cream? > Thanks, > Jeannie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2011 Report Share Posted January 13, 2011 I found this site that may be helpful. http://www.living-foods.com/articles/rawcashew.html In a message dated 1/12/11 10:20:00 P.M. Pacific Standard Time, lillythdenaghykeogh@... writes: Are you sure about that? I thought only the almonds labeled “raw†were not truly raw… From: [mailto: ] On Behalf Of K.C. PomeringSent: Wednesday, January 12, 2011 3:27 PM Subject: Re: [ ] Re Raw cashews Harper - thanks for pointing that out. We'll make a note on the site right away.Most cashew nuts labeled "raw cashew nuts" are not truly "raw". They have been heat processed in order to remove the nut from the toxic shell - the term "raw" refers to the nut industry meaning, which is: not roasted.I can totally see how this leads to confusion - the nuts you were handling at the co-op probably had not gotten the proper amount of heat.. KC Pomering G-Free Foodie From: flash mack <flashmack@...>Subject: RE: [ ] Re sour cream substitute Date: Wednesday, January 12, 2011, 8:16 AM Hi Jeannie,I've successfully substituted sour cream with cashew cream in soups calling for sour cream or milk by varying the thickness of the cashew cream. I follow the directions from Tal Ronnen's vegan cookbook "The Conscious Cook". I make it in small batches as needed, as the cashew cream, unlike sour cream, spoils quickly. I haven't tried adding lemon juice to mimic the tanginess of sour cream, as I have been looking more for the consistency and richness of sour cream.Let me if you want the directions for making cashew cream. - From: mqputnam@...Date: Wed, 12 Jan 2011 14:06:09 +0000Subject: [ ] Re sour cream substitute Hi JeannieI really like the Cafe Gratitude sour cream, which is made by soaking organic cashews overnight and rinsing them at least twice and then blending them in a blender with water, lemon juice and salt and pepper to taste. It is so amazing. You adjust the water to get the consistency where you like it and make it spicy by adding chili pepper. Martha >> Hi there,> Has anyone ever tried making condensed milk out of coconut milk? If so, > how did you do it?> We are gluten/dairy/soy free & I use coconut milk all the time instead > of regular milk & evaporated milk, but don't know how to substitute for > condensed milk.> Also, does anyone know of any gluten/dairy/soy free product to use > instead of sour cream?> Thanks,> Jeannie> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2011 Report Share Posted January 13, 2011 Are you sure about that? I thought only the almonds labeled “raw” were not truly raw… From: [mailto: ] On Behalf Of K.C. Pomering Sent: Wednesday, January 12, 2011 3:27 PM Subject: Re: [ ] Re Raw cashews Harper - thanks for pointing that out. We'll make a note on the site right away. Most cashew nuts labeled " raw cashew nuts " are not truly " raw " . They have been heat processed in order to remove the nut from the toxic shell - the term " raw " refers to the nut industry meaning, which is: not roasted. I can totally see how this leads to confusion - the nuts you were handling at the co-op probably had not gotten the proper amount of heat.. KC Pomering G-Free Foodie --- On Wed, 1/12/11, Harper <flatcat9@...> wrote: From: Harper <flatcat9@...> Subject: Re: [ ] Re Raw cashews Date: Wednesday, January 12, 2011, 3:11 PM I'm resending this under a different subject line. -----Original Message----- From: Harper <flatcat9@...> < > Sent: Wed, Jan 12, 2011 3:10 pm Subject: Re: [ ] Re sour cream substitute When using cashews raw, take care. Some people react similarly to raw cashews and poison ivy. I think -- I'm not sure -- that people who have already had a poison ivy reaction might be especially sensitive to raw cashews, and vice versa. I believe that roasting cashews destroys the chemical that causes problems for some people. I was nearly hospitalized after spending a day handling raw cashews in a large food co-op. If the subject is of interest, google rather than depend on my recollections. H. -----Original Message----- From: K.C. Pomering <kcloquaci@...> < > Sent: Wed, Jan 12, 2011 2:34 pm Subject: RE: [ ] Re sour cream substitute Here's a link to the G-Free Foodie Guide to Dairy Substitutes & Cooking with Dairy Alternatives - it has alternatives for condesnsed milk & sour cream, plus others. Hope it helps! http://www.gfreefoodie.com/g-free-foodie-guide-to-dairy-substitutes-cooking-with-dairy-alternatives/ KC Pomering G-Free Foodie --- On Wed, 1/12/11, flash mack <flashmack@...> wrote: From: flash mack <flashmack@...> Subject: RE: [ ] Re sour cream substitute Date: Wednesday, January 12, 2011, 8:16 AM Hi Jeannie, I've successfully substituted sour cream with cashew cream in soups calling for sour cream or milk by varying the thickness of the cashew cream. I follow the directions from Tal Ronnen's vegan cookbook " The Conscious Cook " . I make it in small batches as needed, as the cashew cream, unlike sour cream, spoils quickly. I haven't tried adding lemon juice to mimic the tanginess of sour cream, as I have been looking more for the consistency and richness of sour cream. Let me if you want the directions for making cashew cream. - From: mqputnam@... Date: Wed, 12 Jan 2011 14:06:09 +0000 Subject: [ ] Re sour cream substitute Hi Jeannie I really like the Cafe Gratitude sour cream, which is made by soaking organic cashews overnight and rinsing them at least twice and then blending them in a blender with water, lemon juice and salt and pepper to taste. It is so amazing. You adjust the water to get the consistency where you like it and make it spicy by adding chili pepper. Martha > > Hi there, > Has anyone ever tried making condensed milk out of coconut milk? If so, > how did you do it? > We are gluten/dairy/soy free & I use coconut milk all the time instead > of regular milk & evaporated milk, but don't know how to substitute for > condensed milk. > Also, does anyone know of any gluten/dairy/soy free product to use > instead of sour cream? > Thanks, > Jeannie > Quote Link to comment Share on other sites More sharing options...
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