Zohar wrote:Yesterday I made a semi-fancy breakfast. Toasted bread (from Alex's homemade sourdough), fried spinach and onions, sliced roasted beets, poached eggs, hollandaise sauce, and some home fries. Turned out great, except the hollandaise split :( Still tasted good, just not very creamy.
If that's semi-fancy what the hell qualifies as full fancy?
I finally made a vegan sour cream substitute that I'm happy with. The prevalent cashew and tofu based ones didn't cut it for me. This one (found the idea online somewhere, but can't remember where) is just the solids from the top of a can of full fat coconut milk that's been sitting for a while, some lemon juice, white wine vinegar and a tiny bit of salt (I put a bit too much in with half a small pinch -it needs a really small amount).
It's not exactly the same flavour profile as sour cream, but it fulfills the same purpose and is delicious. It's creamy, fresh and tangy. The other ones I think try too hard to mimic real sour cream, and sacrifice too much to that end.