Burritos ... mmmm ... No. Wake up call: Sorry vegans, no sour cream here! Oh, that's right, but,
wait, you could use ... lemon cream! This is the quick recipe for vegan sour cream, or lemon cream, as I call it, that I whipped up for my burritos, and I am surprised at how delicious it is. The taste reminds me of Tofutti Cream Cheese with Garlic and Herbs, and the recipe is so simple to make.
Make sure to use coconut cream, which is NOT the same as cream of coconut, a sweet product similar to sweetened condensed milk. If you cannot get coconut cream, it is easy to make your own from coconut milk. Just chill the whole can of coconut milk in the refrigerator overnight and scoop off the thick cream next morning. This may not work if the coconut milk contains gums or emulsifiers, so look for one that contains only coconut. It is best if the coconut cream is cold when you use it, as it will soften and even melt when warmed.
When you have the coconut cream, this dip is so easy to whip up! Just don't whip too much, as that will make the cream thinner, and it will take some time for it to set up again.
Now when you have your lemon cream, use it in any savory recipes or dishes you'd use
sour cream in – slather it on tortillas, dab it on burritos, use it as a dip for crackers, add it to soups and sauces, spread it on toast. ... Any other ideas? Share in the comments your favorite way to use "Lemon Cream"!
1 c. cold coconut cream
1/2 lemon, juice
1 tsp. salt
1 tsp. garlic powder
1. Mix all ingredients without stirring too much.
2. Refrigerate till serving. Use instead of sour cream in savory dishes. Delicious on burritos.
Scripture of the Day
"'For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,' says the Lord, who has compassion on you."
Labels: Condiments, dressings