coconut oil/butter alternatives/sour cream
from BeMoreCareful@lemmy.world to vegan@lemmy.world on 29 Apr 14:38
https://lemmy.world/post/46206858

So, coconut oil vs butter is a bit much for me.

The coconut oil is too something lol.

I’ve had better luck with olive oil, but sometimes the flavor doesn’t go right.

Anybody got any butter alternatives? Honestly, salsa has been pretty kick ass, but may need to mix it up.

I’m especially interested in being able to eat a russet potato without choking to death. So taste is important, but also that function of food. Idk now that I say that it sounds a bit crazier than I imagined lol

#vegan

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Menschlicher_Fehler@feddit.org on 29 Apr 14:42 next collapse

Not an alternative for butter in every dish, but for potatoes a vegan Hollandaise would probably work great.

Deconceptualist@leminal.space on 29 Apr 15:12 next collapse

The Country Crock plant-based butters are excellent IMO. They taste good and melt like I want whether in cooking/baking or just throwing a pat on a baked potato.

It’s available as sticks or spread. I prefer the avocado oil one, but there’s another that primarily uses olive oil.

BeMoreCareful@lemmy.world on 29 Apr 18:00 collapse

I’m kinda surprised that I forgot margarine existed.

Deconceptualist@leminal.space on 29 Apr 23:01 collapse

lol. Yeah I guess technically it’s margarine? They advertise it as butter.

moonshadow@slrpnk.net on 30 Apr 02:09 collapse

The only difference between “vegan butter” and regular-ass margarine is price. And marketing I guess lol

Deconceptualist@leminal.space on 30 Apr 06:06 collapse

Really? I’ve never been impressed with classic margarine, whether in cooking or as a spread. I don’t hate it or anything, but I also haven’t bought it in ages…

moonshadow@slrpnk.net on 30 Apr 06:23 collapse

Some’s better than others for sure, don’t let me yuck your yum. I pretty much just use coconut oil for everything nowdays, but have gotten more than one friend to drop those high-dollar earth balance sticks for the humble churn style country crock tub

Firebirdie713@lemmy.blahaj.zone on 29 Apr 16:41 next collapse

I have made decent sour cream by soaking and blending cashews, add in some salt, a little bit of neutral vinegar or lime juice, and just a bit of nutritional yeast. Blend in a nutribullet type blender, keeps in the fridge for a week or so. I used this recipe for vegan crema and made adjustments for my taste: ratedvfood.com/…/easy-vegan-mexican-crema-2-ways

If you have an immersion blender, mayo is also easy enough. Vinegar, aqua faba, salt, and slowly stream in the oil as the blender is going. Keeps in a jar for about two weeks, but may collapse if left for two long. I used this recipe to start, but you may need to tweak it depending on the oil you use: ratedvfood.com/…/easy-vegan-mexican-crema-2-ways

BeMoreCareful@lemmy.world on 29 Apr 17:59 collapse

I don’t think I’m quite to the blender stage. I see that I may have to look into that.

Odd question: what’s the most power efficient (battery would be good) little blender for stuff like this?

SaneMartigan@aussie.zone on 29 Apr 19:36 collapse

Powerful and battery operated are kinda opposite requests. I don’t think Mayo has high speed blending requirements. If you have mains power, Robot Coupe makes great blenders, pricey though, else Magimix is their domestic brand.

RedMari@reddthat.com on 29 Apr 16:53 collapse

I like earth balance brand.

Deconceptualist@leminal.space on 29 Apr 23:03 collapse

Oh yeah that one is quality too. I go for the one with flax seed. It just tastes good and acts like butter so I forget that it’s not.