Monday, September 2, 2013

Vegan Chip / Veg Dip

"I totally made this recipe up one day when were going to have company over.  It was devoured in no time."


Vegan Sour Cream (recipe below)
1 c. Vegenaise (I like the reduced fat)
1 T. Za'atar spice mix (I got mine at a local Middle Eastern market)
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/2 t. black pepper


Mix all ingredients together and refrigerate until ready to use

Vegan Sour Cream


1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 -2 teaspoon apple cider vinegar
1 small lemon, juice of
1/4 c. water
1/2 t. sugar


Cover cashews with water and soak for a few hours, or overnight.
Pour off all water, and place nuts in food processor, blend well.
Add 1/4 cup cold water, salt, vinegar and lemon juice and sugar.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.
Use in any recipe that calls for sour cream.
Refrigerate in an airtight container for up to a week.

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