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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, any substitutes for yogurt in Raita ?
Val
104 posts
May 12, 2005
3:28 PM
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I'm trying to make the Indian dish, Raita, with grated cucumbers. My Mom used to make it with buttermilk or plain yogurt. I haven't made it since becoming vegan. Any suggestions for a substitute for buttermilk and will it keep for a few days in the refrigerator ?
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Val
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Bryanna
Owner/Moderator
976 posts
May 12, 2005
5:26 PM
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I use the "yogurt" variation of my Tofu Sour Creme, which you can find in most of my books.
BRYANNA’S TOFU SOUR CREME (OR YOGURT) Makes 3 c.
Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking.
2(12.3 oz.) boxes extra-firm SILKEN tofu
6 T. lemon juice
1 tsp. sugar
1/2 tsp. salt
OPTIONAL: for a richer mixture, add 2-4 T. olive oil
Process in a food processor or blender until VERY smooth. Keep in a covered container in the refrigerator for up to a week.
For a topping for fruit, sweeten the sour creme with 2-4 tablespoons of Grade a light maple syrup, fruit-sweetened jam or jelly, fruit juice concentrate, and/or fruit liqueur.
Tofu Yogurt:
Reduce the salt to a large pinch and use 1/2 c. of lemon juice. If it seems too thick, thin with some water to make it the consistency you prefer. (There are several brands of soy yogurt now available in health food stores that are good for eating [I like SoNice brand], but I prefer this for sauces and cooking.) If you like, you can add some dairy-free acidopholis powder.
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"To look like a goddess, eat like a peasant." Karen Andres
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Val
105 posts
May 12, 2005
8:11 PM
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Thanks!!
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Val
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