Vegan sour cream
A plant analogue of sour cream from cashews, soy or coconut cream with lemon, thick and creamy, with a sour cream tang, lactose-free, in borscht, soups, sauces and with pancakes.
Vegan sour cream is a plant analogue of sour cream from cashews, soy, coconut cream or sunflower seeds with lemon juice or vinegar, vegetable oil and salt, white, thick, creamy, with a mild creamy taste and a characteristic sour cream tang, free of lactose and cholesterol. It is put into borscht, soups and sauces, used to dress salads and potato pancakes, in baking, dips and as a topping for pancakes.
Recipes with this ingredient
The recipe requires less popular ingredients, first you'll have to go to the store and get some Jerusalem artichoke syrup and chickpea flour. But then you'll be rewarded with light and filling cookies with a very complex flavor. Recipe by Gayane's restaurant brand chef Gayane Breiova.
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50
Baked beets are a concentrate of beet flavor, so don't even think about using any other. Here's an article that will help you bake them properly. Olive oil should ideally be extra virgin — its aroma will obviously enhance the soup. Recipe from Buono restaurant.
14
8
120
Potato draniki with oyster mushrooms is a refined and hearty signature recipe that combines the crispy texture of potato pancakes with tender, aromatic oyster mushrooms. This dish is inspired by Slavic cuisine, where draniki are a traditional treat, but it is enriched with a mushroom accent and fresh herbs for a harmonious flavor. Golden-brown fried potato pancakes are complemented by a savory filling of oyster mushrooms, shallots, dill, and parsley, finished with light vegan sour cream and fresh chives. This dish is perfect for a cozy home dinner or festive gathering, delighting with its rich taste and appetizing presentation.
11
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40
Recipe provided by Fornetto restaurant.
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30
Zucchini pancakes are a light and aromatic dish of Russian cuisine that delights with its tenderness and rich flavor. The main ingredient, zucchini, gives them freshness and lightness, while the sour cream with herbs and garlic adds zest. First, the zucchini is grated, squeezed out and mixed with flour; then small balls are formed, fried until golden brown and baked in the oven. As a result, they turn out crispy on the outside and soft on the inside pancakes that pair perfectly with a fragrant sauce. They can be served as a standalone dish or as a side to main courses. These pancakes are a true gift for those who appreciate simplicity and natural flavors.
8
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15
