Archive for Dairy free

Vegan Sour Cream

vegan sour cream

This creamy cashew cream is all kinds of awesome.

Use it as a base recipe and try out different flavours depending on what you’re topping.

Asparagus likes garlic, butter beans like smoked paprika … capers, mustard – you get my drift.

A high speed blender will make it smooth + velvety. If you don’t have one just soak the cashews first.

1½ cup cashews
Juice of 1 lemon
3 tsp apple cider vinegar
2/3 C water (approx)
Pinch of salt

Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water; for a thinner sauce, use more.

Sprinkle with hot smoked paprika or fresh cut herbs.

You may also like this cashew mustard mayo, it’s delicious on everything!

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How to make your own non dairy yoghurt

Have you tried it?

It’s pure white and silky with just the right amount of tartness.IMG_20160422_072033 (1) (Small)

There’s no sugar, no chemicals, no animal proteins. And it’s so deeply satisfying that you won’t mind paying the extra dollars for it.

I’m talking about coconut yoghurt.

Yes there is fat. Diving into bowls of the stuff will not serve you in the long run.

But used as a condiment on your morning cereal or mixed into a delicious dressing for a savoury salad, or, my favourite, on top of a steaming bowl of dahl and you’re all good.

I’ve tried to make it several ways with disappointing results. Until I discovered Artisan Vegan Cheese expert Miyoko Schinner’s method.

Try this at home and you will end up with a large jar of natural dairy free yoghurt.

You will need:IMG_20160418_143945 (Small)

2/3 cup cashews, soaked
4 cups coconut milk or non dairy milk
3 Tbl coconut yoghurt as a starter

  • Drain and rinse cashews.
  • Blend with 1 cup of coconut milk
  • Mix blended cashews with remaining 3 cups of milk in a saucepan and warm over low heat until warm on the wrist (43°C).
  • Remove from heat.
  • Add 3 Tbl coconut yoghurt and stir until thoroughly mixed.
  • Pour into a clean glass jar, cover and place in a warm place for 4-8 hours until set.

Your yoghurt will store in the fridge for 1-2 weeks, and be sure to make your next batch before you’ve finished it all!

Things to look out for:

If your milk is too hot it will kill the bacteria. Aim for warm milk. A kitchen thermometer can help with this – so far my wrist has been spot on.

Make sure your jar is clean when culturing.

If your mix hasn’t set after 4 hours leave for another couple of hours. I tend to leave mine on or near a sunny window ledge depending on the season. If it gets too hot while culturing the yoghurt will separate.

And remember people have been making yoghurt for thousands of years. Feel your way into it and you just might find yourself culturing all sorts of things!


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How to replace dairy?

You can be forgiven if giving up dairy is hard for you. IT IS HARD!

Yoghurt, ice cream and milkshakes are the summery fun memories of childhood; with brie and a bit of stinky blue keeping adults in reach of the cheese board.

Dairy foods are everywhere.

In most households and schools, this food group is considered completely normal and necessary.

But is it?

We are after all the only species to drink another’s mother milk. Hop over to Why I Don’t Drink Milk for my take on the subject.

Don’t get me wrong. I like the sharp savouriness of cheese and the creaminess of cream. Here’s how I create that using only plants.

Berry tofu yoghurt (Small)

  • “No not the parmesan!” It did once seem the essential companion to all things Italian. Now I grind equal part savoury yeast with walnuts or almonds and a little rock salt. (Note: that’s savoury yeast NOT Brewer’s – you’ll find it at the health food store.)
  • You’ll be wondering what you ever saw in that old cheese sauce. Check out this Creamy Leek Sauce alternative.
  • I do confess yoghurt was the last dairy to leave the nest for me. Now I’m more than happy with blended fruit on cereal. Try orange & banana; mango & pineapple; frozen banana & berries.
  • For a more yogurty yog try tofu blended with maple syrup, lemon juice, frozen bananas, berries or fav fruit combo & vanilla essence.
  • oh yeah and the low-fat milk I needed for a decent cup of tea? Gone-vege-burger. Buy yourself a beautiful cup and go herbal – it’s all in the moment.

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Related post: From Vegetarian to Vegan





Butter Beans in Smoked Paprika Cream

Need hearty, tasty, impressive? This little number does all that and comes together in a flash. Combine with Moroccan couscous or any favourite grain and fresh greens.

The smoked paprika is the clincher – make sure you have some.

1 large onion, diced

4 cloves garlic, minced

1 red capsicum, diced

1/2 C vegetable stock or water

2 cans of tomato

1 tsp smoked paprika

1 tsp mixed herbs

1 tsp apple or maple syrup

1 can butter beans, drained & rinsed

1/2 C cashews

1/2 tsp salt or to taste

Spinach (optional)

  1. Steam saute onion, garlic and capsicum in 1/4-1/2 C vegetable stock or water until translucent ~8 mins. Add a little more stock to prevent sticking as needed.
  2. Stir in tomatoes, smoked paprika, herbs, apple syrup, butter beans and salt. Simmer gently for 10 mins.
  3. Meanwhile blend 1/2 cup of cashews with 1/2 water and add to your sauce.
  4. Wilt in the spinach and serve.

Does cheese sauce without cheese really work?

Beautifully. And without getting lumpy (or making you lumpy) to boot!

This sauce is a superb way to get more veggies into kids – particularly the not-so-popular leek and cauliflower course and family 200 (Small)

Serve with broccoli or over pasta, a baked potato, beans and rice … think mac n’ cheese!

It’s adapted from the Forks Over Knives cookbook, and I highly recommend the FOK movie – it’s a life changer.

  • 2 large leeks or 1 leek and half a cauliflower
  • 1/3 block of tofu
  • 2 Tbl savoury yeast flakes (not Brewer’s yeast)
  • 1/4 cup roasted cashews
  • Zest of 1 lemon
  • 4-8 Tbl oat milk as needed
  • 1 tsp stoneground mustard (optional)
  • 1 garlic clove crushed
  • Salt and pepper to taste
  1. Steam saute leeks and cauli in 1/4 cup vege broth or water.
  2. Roast cashews at 180. Watch carefully!
  3. Blend with remaining ingredients until creamy – adding oat milk to desired consistency.
  4. Return to saucepan for gentle reheating. Adjust seasonings.

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Related post: How to replace dairy?