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Vegan sour cream with cashews

Ingredients

Adjust Servings:

	1/2 cup of water
	3/4 cup of cashew nuts
	1 teaspoon lemon juice

Nutritional information

28 g

Protein

15 g

Carbs

57 g

Fat

657

Calories

Vegan sour cream with cashews

Name: Vegan sour cream with cashews
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: water: 1/2 cup of; cashew nuts: 3/4 cup of; lemon juice: 1 teaspoon

Features:

Cuisine:

European

20 min
Serves 2
Easy

Ingredients

1/2 cup of water
3/4 cup of cashew nuts
1 teaspoon lemon juice

Directions

Steps

Done

20 min

preparation

1. Soak nuts in 1/2 cup of water for 15 minutes. You can choose a different amount of water - thereby adjusting the desired consistency.
2. Then add nuts together with water and lemon juice to a blender and grind to a homogeneous mass.

Chef Hanna

Vegan aquafaba mayonnaise

Italian biscotti cookies

246

Dish Magazine

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Vegan sour cream with cashews

Ingredients

Directions

Steps

preparation

Chef Hanna

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