Cashew Sour Cream

Cashew Sour Cream
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Cashew Sour Cream
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Ingredients
Servings:
Instructions
  1. Cover cashews with water and soak overnight.
  2. Drain off soaking water and place nuts in a food processor. Add salt, cold water vinegar and lemon juice. Puree for 3-4 minutes or until smooth and creamy.
  3. Use in any recipe that calls for sour cream. Keeps in the refrigerator for 1 week.
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy

whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
Print Recipe
Ingredients
Roasted Chicken
Mashed Yams
  • 5 to 10 large yams scrubbed well
Gluten Free Gravy
Servings:
Instructions
Roasted Chicken
  1. Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
  2. Mix the tobasco with the Veganase and rub over the whole chicken.
  3. Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Mashed Yams
  1. Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
  2. drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
  1. Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
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