Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 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 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 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 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 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 +0000Subject: [ ] 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 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...
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