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Sour Cream (Boulder Dairy Fair)

Re-post for Boulder Vegan Dairy Fair:  My favorite vegan sour cream, thinned out with water (no tofu bean taste) and set up with refined coconut oil.  Melts fast, add at last minute to hot meals

Tofu sour cream is somewhat sweet, very sour and a tad bit salty, non-vegans will not know the difference
High speed single bottom blade blender ( I use vitamix)
Glass sealed container for storage
Measuring cup
Silicone spatula for removing sour cream from blender

*  8 oz. of extra firm tofu (refrigerated tofu in water, not silken, dried with clean towel)
*  1/2 cup water
*  1/2 tsp salt
*  2-3 tsps of liquid sweetener (maybe less or more-to taste) or powdered sugar 
*  1/2 tsp, maybe more, of citric acid (very important to have food grade citric acid instead of using lemon juice. If you were to use the amount of lemon juice needed for the sour affect, the cream will taste like lemonade).  You can find citric acid online on Amazon or health food stores.
*  1 tsp of cider vinegar
*  1/2 cup or 4 oz. of melted refined coconut oil, this means that the heated coconut oil will measure 1/2 cup.

Combine all ingredients in blender until smooth.  
IMPORTANT...taste, taste for sour and sweetness.  
When working with citric acid it is important to add very little at a time, once you go over, you can't go back, so add the first 1/2 tsp, then add a pinch or two and if it is still not sour enough keep adding pinches, blend then taste and you will reach the final level of "sour".  
The same thing goes for sweetness levels.
To loosen if too thick, add water and stir

Makes incredible ranch dressing and is great on baked potatoes, nachos, stroganoffs and for all sour cream uses.


Churned Butter

Real Churned Corn Butter-makes 1 cup or 8oz.

around 15-20 minutes of labor total and 1 day waiting period
This has an almost identical taste and liquid/solids/fat ratios as dairy butter, amazing!!

1/2 cup corn off of the cob, or frozen corn
1/2 cup warm or room temperature water
3/4 cup refined coconut oil (melted equals 3/4 cup)
3 TBL canola or safflower oil
1 tsp vinegar
1/2 tsp salt

bottom blade blender for pulverizing
food processor for "churning"
mesh strainer to strain "corn milk"
glass container with lid for butter
glass measuring cups for oil
butter knife
cheese cloth or clean towel for first hour storage
microwave or stove with pan to heat up "corn milk"

Melt coconut oil, add canola oil and set aside
Add corn and water and salt to blender and blend until pulverized (a few minutes at minimum)
Strain this mixture with a fine mesh strainer and spatula.  This should produce a tad bit of fiber mush in the stainer
clean blender and dry for next use
Mix 1 tsp of vinegar into strained corn milk
heat corn milk in microwave or on stove until warm, not hot
add corn milk to blender with the melted oils
blend on low-medium for a few seconds until mixed thoroughly.
place in glass container with lid and refrigerate overnight.

Next day:
cut solid butter out of container and place in food processor in 2" pieces
place a little cheese cloth on bottom of storage container
(if you would like a magarine type spread add an additional teaspoon of oil in this step)--pulse and pulse, be patient, until the butter sets up and releases liquid buttermilk (pancakes anyone??)
save buttermilk for use
store butter in container with cheesecloth at bottom, after an hour you can get rid of the cheesecloth.




This is not your ordinary, add a little vinegar to silken tofu type schmear.  This schmear is the real thing.  Better than any store bought spread.  So good it should be illegal...well,  you get the picture.
This is a time intensive recipe, unless you have a constant supply of vegan yogurt.  If you make your own yogurt (and you should, its easy) this is a breeze.  I would like to thank Miyoko Schinner from Miyoko's Kitchen for the original yogurt recipe (her original recipe comes from Artisan Vegan Cheese or a youtube video online).  The idea of "trial and error" in creating this schmear comes from Miyoko's recipes in her AVC cookbook.  Onto the recipe:

This is the original probiotic I use to make yogurt

Schmear can be used for Spreads, Bagels, Italian food, As a "puffy liquid cheese", On baked potatoes, As sour cream and a really excellent Egg Substitute

(Money Saving Tip:  I use Kirkland (Costco) plain soy milk (plus cashews) to make vegan yogurt.  I use less cashews than Miyoko states in yogurt recipe, this is probably due to starch in the Kirkland Soymilk.  Turns out wonderful.) 

Yogurt maker (I use a eurocuisine YM100), glass container with lid that holds 3-4 cups, bottom blade blender (I use Vitamix), silicone spatula

*  1/4 cup of soy milk soaked cashews, soak an hour or so at room temp (rinse the cashews with water before soaking in the soymilk)
*  1/2 cup of soy milk room temperature, I use kirkland (Costco) and it turns out fine
*  2 TBL of homemade yogurt (Miyoko's) (plain, no additives)
*  canola oil, as needed
*  1 1/2 tsps of salt

add soy milk soaked cashews, soy milk and salt to blender, blend until incorporated.  

add the yogurt and then add appox 1/4 cup of oil to blender and blend until thick.  

if it doesn't "set-up" like mayonnaise, add another 1/4 cup oil and blend until its really really thick somewhat like mayonnaise.  (you might have to use a little more oil, or a little less to get the "mayo" thickness).

use spatula to get all of the mixture into the glass container.  Place uncovered container in yogurt machine and let culture for around 2-4 hours.  Keep tasting it every 40 minutes or so after the first hour (it can get a little TOO cultured).

put lid on and refrigerate until completely chilled.   Dry the liquid from lid before 1st use.  Mix before using to get air bubbles out and some of that lactic acid in.  Thats it, its wonderful!!!  In my experience, this has kept a few weeks (or longer, although we eat this stuff pretty fast)


Time Saving Tips

I am introducing a new label on this blog, time saving tips.  This is some of my personal experience, through trial and error.  Time saving, elimination of steps and saving time with clean up.

 will be tagged with "time saving tips" because cutting up tofu, making the marinade and placing in oven with parchment is a lot faster than making a seitan from scratch.  The oven drying takes a long time, but the labor and clean up involved is minimal.


healthful coffee breakfast/crumb cake

No mixer or added sugar.  The cake uses whole wheat, almond butter and a thick spicy oatmeal crumb!
9" cake/pie tin
parchment paper
bottom blade blender (I use vitamix), or you can use oatmeal flour
2 mixing spoons or forks
2 big mixing bowls
fork for mashing bananas
cooling rack


2 - 3 cups of oatmeal ground into flour
1/2 cup canola or light tasting oil
1/2 tsp salt
1 tsp stevia 
The following spices are to your taste level, this is what I use
3-5 TBL ground cinnamon
1 TBL ground nutmeg
1 tsp ground cloves
1 tsp ground white pepper

This is a very dense cake and batter that I will 
try adding aquafaba
this autumn, but wanted to post while I had the time
CAKE, preheat oven to 375

*  2 medium to large size very ripe bananas mashed very well
*  1/2 cup almond butter
*  1 tsp stevia
*  1/2 cup soy milk
*  1/2 tsp salt
*  1 1/2 tsp baking soda
*  2 cups whole wheat or 1/2 and 1/2 flour

*  1 TBL vinegar (white or cider)

Method  (wash hands)

Tear enough parchment to cover the cake/pie tin and press down or fold into tin

Mix topping ingredients together, adding the oil a little at a time until it sets up like moist sand, taste for spiciness, and set aside

Mix all cake ingredients except the vinegar, then add the vinegar last and pour into the parchment

Scatter the topping on top of the cake batter and somewhat press into batter (don't mix but lightly press) with your hands

Cook in 350-375 degree oven for around 45 minutes to 1 hour, test with a cake tester

You can lift out cake out of parchment and place on cooling rack and let COMPLETELY cool; otherwise, it will be gummy

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