Tofutti Sour Cream Food
VEGAN SOUR CREAM
Excellent substitute for Tofutti, and less expensive too. Great flavor, perfect amount of tang. This is perfect as a non-dairy replacement for dips, or for topping tacos, burritos, enchiladas, or baked potatoes
Provided by Kozmic Blues
Categories Soy/Tofu
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender.
- Process five minutes, until very creamy and smooth.
- Refrigerate for at least an hour to thicken.
- Use within 5-6 days.
Nutrition Facts : Calories 261.1, Fat 17.2, SaturatedFat 2.3, Sodium 791, Carbohydrate 12.6, Fiber 0.3, Sugar 7.1, Protein 14.6
NON DAIRY LASAGNA
Because of a dairy allergy, ordering lasagna at a restaurant soon became a thing of the past. The craving was still there so I created my own version. I found it tasted every bit as good as the regular home-made lasagnas I've made, and somehow because of the filling it still had a cheesy taste.
Provided by BJ from BC
Categories One Dish Meal
Time 1h30m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 31
Steps:
- 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
- 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
- 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
- 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
- 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
- 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
- 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
- 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
- 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
- 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
- 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
- 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.
Nutrition Facts : Calories 420.4, Fat 13.2, SaturatedFat 4.1, Cholesterol 80.7, Sodium 705.5, Carbohydrate 49, Fiber 3.8, Sugar 5.9, Protein 25.1
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- In a medium skillet, melt vegan butter over medium heat. Add garlic and sauté for about 1 minute, or until fragrant.
- Add in Tofutti Better Than Cream Cheese and reduce heat to medium-low. Let melt slightly then add in almond milk, Tofutti Better Than Sour Cream, nutritional yeast, lemon juice, and miso paste. Whisk until very smooth and heated through.
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