While we are all stuck at home and stores struggle to keep their shelves stocked, this is the perfect time to learn how to be self-reliant when it comes to your pantry staples– even the refrigerated ones! Below are a few different options for dairy alternatives made from shelf stable ingredients so you can stock up on the bulk dry goods and get cooking to keep you going.
Below I go over a few different methods to make cultured and flavored cream cheese and sour cream from a few different ingredients to be allergen-friendly. Dairy free options that are price friendly and delicious, simple and fast to make and a range of complexity for different levels of home cook or food science geek below!
The prospect of making your own plant milks at home can be a daunting proposition. You need to trust your instincts, and you’ll run into a lot of recipes that describe esoteric equipment and lengthy preparations and the need to plan ahead (overnight nut soaking!)
In this easy guide, I will go over the basic outline of a plant-milk recipe, that can be applied to practically ANY nut or seed to produce your own plant milk, and a few variations you can use to get different results, whether they be for flavor, sweetness, or speed.