Follow Your Heart Dairy-Free Sour Cream Now Soy-Free
KFA Food Bloggers
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File CommentThanks! I made these for a school Valentines party and they were a big hit. They were super easy - instead of making one big "thumbprint" I used my pinky finger and did "pinky print" 2 times at opposite angles. Rolling the dough in sanding sugar (before doing the "pinky print" hearts) gave them a little something extra special. I'm thinking of doing Halloween ones with orange & black sanding sugars and apricot jam.
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Blog Post CommentI'm shocked to find Chipotle on that list! My daughter (6 y/o) LOVE'S Chipotle. One day she asked me why everything has soy (that's one of her allergens) in it. We decided to google it and found that soy lecithin is utilized as an emulsifier easing the oil/water mix and extending shelf life. A few days later we went to Chipotle, because I had never thought to ask about their allergen info, I decided to ask the woman behind the bar if any of the foods had soy. She gave me a small check-list...
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File CommentInspiration for it came from here. Discovered that soy sour cream, coconut vanilla yogurt (2 tablespoons) and My T Fine chocolate pudding (CHECK LABEL - buy the one with no milk) will actually work! I'm going to use it for all my cake recipes from now on in fact even if creepers are not involved! http://www.foodista.com/blog/2...-minecraft-cake-ever
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Blog Post CommentHand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. On the french toast try just dipping day old sour dough bread into Vegg mixture with no milk for maximal eggy taste. I'm suprised you did't think it tasted like french toast since it's almost unanimously judged to be 'just like' french toast.
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Blog Post CommentOriginally Posted by The Vegg Man: Hand mixing..., anthing but blending, is a def no-no. Blending creates a smooth luxurious thick yolk. I blended the Vegg with my stick blender to get the yolk consistency, but then tried to hand mix the prepared Vegg into my milk mixture and it wouldn't blend in. I didn't realize the liquid Vegg mixture would need to be blended into other liquids once it was prepared. On the french toast try just dipping day old sour dough bread into Vegg mixture with no...
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File Comment❤️OK, so with that to go on, I found this version that calls for almond extract, but no almond paste. Most almond extract is not actually made from almonds, but from peach or apricot pits. But you would still need to exercise caution since the flavor compound are still similar to those from actual almonds. You could use a different flavor though it would be less "authentic".