It's mango season right now and I'm a huge fan of sour, raw mangos. I relish them even more than the ripe, sweet fruits. So it was came as no surprise that when I decided to make vegan sour cream, the idea to add a green mango into the mix suddenly popped into my head.
Commonly, vegan sour creams are made of a cashew or tofu base and a tangy component like vinegar or lemon juice. They are extremely adaptable and taste rich and delicious whether they are flavoured with just plain salt or with a complex set of ingredients.
This is a very versatile sour cream. It can be used as a spread inside sandwiches and wraps, a dip for raw veggies and tortilla chips, as a creamy salad dressing... so many ways to enjoy it.
Yesterday, I made it as a thick sauce for my dish for the Vegan Bengaluru monthly potluck at Jaaga. I poured it over plain, raw veggies - broccoli florets, sliced baby corn, grated carrot, chopped capsicum and diced naati tomatoes. The broccoli florets did an especially good job of sopping up the cream. It was quite a hit. My friend Arun said that the dish didn't taste like what someone new to it would imagine raw food to be like.
1 Sour Raw Mango
1/4 C Cashew
1/4 C Almonds
1 T Sesame Seeds
2 Dry Dates
2 Dry Figs
1/4 C Fresh Mint
2 Thin Slices Fresh Ginger
6 Cloves of Garlic
3 Spicy Green Chillies
1 T White Wine Vinegar (even regular white vinegar is fine)
1/4 tsp Turmeric Powder
1 T Nutritional Yeast (optional)
Black Salt (you could use common salt but I prefer this)
Grind together the nuts, seeds and dry fruits into a fine powder.
Add everything else, except Vinegar, and grind well.
Add a little water at a time and blend into a smooth, creamy paste, with breaks in between to ensure that the grinder jar doesn't get heated up.
Chill for 10-15 minutes in the fridge.
Add the vinegar and whip for a few minutes, until slightly fluffy and airy.
Transfer to an airtight glass jar and chill for half an hour.
I've added this recipe to the Hearth and Soul Blog Hop.
Wow! Very impressed with your creativity! This sounds so delicious and refreshing.ReplyDelete
An Unrefined Vegan
Thanks Annie. :) I finished the last of it this morning.Delete
That looks and sounds so delicious. Definitely top marks for creativity there *adds sour mangoes to shopping list*ReplyDelete
Thanks Joey. :) Hope you find some awesomely sour mangos! *slurp*Delete
Indeed it is, Annie! None of us could believe it was raw (of course we've had great raw food before, still...)ReplyDelete
Indeed it was! None of us could believe it was raw (we've had great raw food before, but this is something people used to spices - like me - can really appreciate)ReplyDelete
Thanks Arun. It always makes me feel happy to see someone enjoying my preparations. :)Delete
I agree! How creative! I bet it is delicious! and the salad looks divine! thanks for sharing! i'll definitely try this!!ReplyDelete
Thanks. :) Do let me know how it turns out.Delete
Sour mangoes to make vegan sour cream, this is creative and genius! I wish I could find a market that sells sour raw mangoes. Back in the Philippines, I see tons of them in trees and markets, but here in the SF Bay Area, I could only find the ripe ones. The search continues!ReplyDelete
Try the Indian stores. You are bound to find at least a few of the raw variety.Delete
Or you could use dried mango powder, called Amchur, instead. :)
Your vegan sour cream sounds delicious. I am sure the green mango adds a wonderful flavour. What a lovely dip or salad dressing!ReplyDelete
Thanks April. :)Delete
So many ways to enjoy it, exactly like you said. I think I'm gonna love this. I love kairi too :DReplyDelete
Let me know if you make it, Nisha. :)Delete