I know it may seem like a hassle to think about making your own almond milk, ketchup, and vegan sour cream. The nut-based recipes do take some planning, as you have to soak them. However, none of these recipes take more than 10 minutes tops. The recipes that have nuts and need soaking only take a couple minutes to start the soaking. Making things yourself have a lot of benefits. One major benefit is knowing exactly what is put into it; no mystery or ingredients you can barely pronounce-let alone spell! Another benefit is in the long run it ends up being much cheaper. Take almond milk for example; to make a full pitcher, it only takes 1/2 cup of raw, unsalted almonds. From that 1/2 cup, you should get at least 7 cups of almond milk, plus, the pulp you extract-don't throw it out! The pulp you just dehydrate and can use in smoothies, on salads, as an almond flour, for raw bread, etc. I'll give you a few ideas and directions as to how to dehydrate the pulp at the end of the recipe. The sour cream has two recipes, one with tofu and one with cashews. Now, I personally favor the cashew recipe in terms of consistency, but since it's made from cashews, I like to use it more sparingly. Day to day, I use the tofu-based sour cream just to cut down on extra fat and such. I like to infuse the sour cream with herbs, which makes it really, really good. But more on that with the recipe. This ketchup recipe will give you a LOT of ketchup. Like, 20 ounces. I used a glass jar that holds 25 ounces and it was over 3/4 full. Best part? No high fructose corn syrup! So without further ado...
