![]() It's particularly well-suited for baked goods because of its acid content, per the Food Network. Once you've gotten your buttermilk to the level of thickness you want, you'll find that it's useful for a variety of dishes. Of course, you might need to adjust this amount, depending on how much buttermilk you need for a recipe. In fact, The Kitchen Community says that a third of a cup of butter should be enough to change your buttermilk's consistency to something at least close to sour cream's. Remember, people originally made buttermilk when they churned butter, so you can thicken modern buttermilk by adding butter to it. This isn't a problem, though, if you get back to buttermilk's roots. For example, you'll need either a food processor or a high-speed blender to make vegan sour cream, but not dairy-based sour cream.Īlthough buttermilk is thick, sour cream still tends to be thicker (via The Kitchen Community). Also, making vegan sour cream is a more complex process than making traditional sour cream, and thus requires more equipment. ![]() First, while vegan sour cream is tangy, that doesn't mean it tastes exactly like dairy-based sour cream. While vegan sour cream can be used in both hot and cold dishes like traditional sour cream, there are a few things to keep in mind. You can use either apple cider vinegar or lemon juice to give your vegan sour cream that tanginess (per Master Class). The trick is to combine either cashews or tofu with something acidic, so your vegan sour cream will have a similar flavor to regular sour cream. On the other hand, if you or someone else has celiac disease and cannot have gluten, then you can use the cashews. So, if you're cooking for someone with a nut allergy, you can opt for the tofu. Vegan sour cream can be made from either cashews or tofu instead of dairy cream.
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