Condiments

Macadamia Nut Sour Cream

Macadamia Not Sour Cream
Macadamia Nut Sour Cream

Macadamia Nut Sour Cream is an awesome replacement for dairy sour cream.  I am sharing a recipe I really liked when I was vegan for one year. During that year, I experimented with many cashew recipes including a cashew sour cream. When I found out that cashews have too many lectins, I changed the cashews for macadamia nuts and created this recipe. Now my family and I use this sour cream wherever sour cream is called for, like on tacos, burritos, stroganoff, even on Instant Pot Pinto Beans.

Ingredients for Macadamia Nut Sour Cream

  • 1 cup macadamia nuts
  • 1/2 + 1/3 cup water (divided)
  • 2 TBLS fresh squeezed lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt

Instructions for Macadamia Nut Sour Cream

  1. Cover macadamia nuts with water and soak for 4 – 6 hours. Then drain and rinse the nuts with fresh water.

    Soaking Macadamia Nuts
    Soaking Macadamia Nuts
  2. Transfer the nuts into a high speed blender with 1/2 cup water, lemon juice, apple cider vinegar and salt. Using the puree or liquefy setting on your blender, blend until you get your desired smoothness. I had to add an addition 1/3 cup water to get the sour cream as creamy and smooth as dairy sour cream. Next use in your favorite recipe!
Macadamia Nut Sour Cream
Recipe Type: Condiment
Author: No Lectin Nana
Serves: 1 cup
Macadamia Nut Sour Cream is an awesome replacement for dairy sour cream.
Ingredients
  • 1 cup macadamia nuts
  • 1/2 + 1/3 cup water (divided)
  • 2 TBLS fresh squeezed lemon juice\
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
Instructions
  1. Cover macadamia nuts with water and soak for 4 – 6 hours. Then drain and rinse the nuts with fresh water.
  2. Transfer the nuts into a high speed blender with 1/2 cup water, lemon juice, apple cider vinegar and salt. Using the puree or liquefy setting on your blender, blend until you get your desired smoothness. I had to add an addition 1/3 cup water to get the sour cream as creamy and smooth as dairy sour cream. Next use in your favorite recipe!
Condiments

Lectin Free Garlic Mayonnaise

Lectin Free Garlic Mayonnaise
Lectin Free Garlic Mayonnaise

Since I am on a condiment kick right now, my son, Paul and I created a Lectin Free Garlic Mayonnaise using avocado oil and olive oil. I used the garlic mayonnaise in a Sweet Potato Salad and it was a big hit with my family. It was also awesome on the Barbecued Hamburgers with the Sugar-Free Barbecue Sauce we had on the 4th of July! The recipe for the Sweet Potato Salad will be coming soon!

Ingredients for Lectin Free Garlic Mayonnaise

  • 2 egg yolks
  • 2 Tablespoons Champagne Vinegar
  • 3 teaspoons salt
  • 6 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1 cup olive oil
  • 1 cup avocado oil

Instructions for Lectin Free Garlic Mayonnaise

  1. Whip the eggs yolks with a whisk.
  2. Add the Champagne Vinegar, salt, garlic and pepper. Whisk together.
  3. Slowing drizzle the oils while whisking briskly. This takes a long time because you do not want it to separate and whisking briskly makes the Lectin Free Mayonnaise really thick. If you pour too much oil in at a time, the mayonnaise will not thicken. If you do not whisk it enough it will not thicken. So be prepared for your arm to get tired!

Creating your own condiments is fun and making sure they are lectin free is important to me. I am continuing to lose weight by following this plan and walking my dog. The walk is good for both of us!

 

Lectin Free Garlic Mayonnaise
Recipe Type: Condiment
Cuisine: American
Author: No Lectin Nana
Lectin Free Garlic Mayonnaise using avocado oil and olive oil.
Ingredients
  • 2 egg yolks
  • 2 Tablespoons Champagne Vinegar
  • 3 teaspoons salt
  • 6 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1 cup olive oil
  • 1 cup avocado oil
Instructions
  1. Whip the eggs yolks with a whisk.
  2. Add the Champagne Vinegar, salt, garlic and pepper. Whisk together.
  3. Slowing drizzle the oils while whisking briskly. This takes a long time because you do not want it to separate and whisking briskly makes the Lectin Free Mayonnaise really thick. If you pour too much oil in at a time, the mayonnaise will not thicken. If you do not whisk it enough it will not thicken. So be prepared for your arm to get tired.
Condiments

Sugar-Free Barbecue Sauce

Plant Paradox Approved Sugar-Free Barbecue Sauce
Sugar-Free Barbecue Sauce

This recipe for barbecue sauce was handed down to me from my Mother-In-Law, Esther. She was a wonderful cook. She taught me how to cook like her. We spent many evening and weekend meals together and I gleaned as much as I could from her. She was the type of cook who never measured. She would pour the spices into the palm of her hand and then into the pot. So my sister-in-laws would make her stop and measure the spices after she poured them into her hand. Then they would write down the recipe!

I adapted Esther’s original recipe for Sugar-Free Barbecue Sauce by making a Sugar-Free Tomato Ketchup and Sugar-Free Worcestershire Sauce. I also exchanged the vegetable oil for olive oil and the margarine for grass-fed butter. This sauce is excellent on hamburgers and chicken.

I hope you enjoy it as much as my family did!

Ingredients for Sugar-Free Barbecue Sauce

Instructions for Sugar-Free Barbecue Sauce

Combine all ingredients in a sauce pan and melt the butter. You will need to use a wisk to combine all of the ingredients. It will separate as it sits, so give it a stir and it will be ready to use.

We used it on hamburgers. To barbecue, first brown one side of the meat, flip it over and brush it with barbecue sauce. When the other side is cooked flip the burger over again and brush the second side with barbecue sauce. Then flip once more and let the second side sit for a minute. They were delicious!

 

Sugar-Free Barbecue Sauce
Recipe Type: Condiment
Cuisine: American
Author: No Lectin Nana
Sugar Free Barbecue Sauce for all kinds of meats and chicken!
Ingredients
  • 1 cup
  • Sugar-Free Tomato Ketchup
  • 1/2 cup olive oil
  • 1/4 cup grass-fed butter
  • 2 Tablespoons
  • Sugar-Free Worcestershire Sauce
  • 1 Tablespoons dried parsley
  • 3 cloves of garlic, minced
Instructions
  1. Combine all ingredients in a sauce pan and melt the butter. You will need to use a wisk to combine all of the ingredients. It will separate as it sits, so give it a stir and it will be ready to use.
Condiments

Sugar-Free Tomato Ketchup And Sugar-Free Worcestershire Sauce

IMG_0565
Sugar-Free Tomato Ketchup, Plant Paradox Approved

Happy 4th of July! We are having a barbecue, so I needed to create a sugar-free barbecue sauce. To create the barbecue sauce, I needed a sugar-free tomato ketchup and a sugar-free Worcestershire sauce. So I did!

Ingredients for Sugar-Free Tomato Ketchup

  • 24 oz. jar Bionaturae Strained Tomatoes
  • 2 – 7 oz. jars Bionaturae Strained Tomato Paste
  • 1 TBSP olive oil
  • 2 garlic cloves (minced)
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1 large onion, chopped
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup Swerve sweetener or another sugar free sweetener of choice
IMG_0564
Cooking Sugar-Free Tomato Ketchup

Instructions for Sugar-Free Tomato Ketchup

Note: The reason I am using Bionaturae strained tomatoes and strained tomato paste is that the only ingredient is tomatoes and they are skinned and strained, so no seeds. This is Plant Paradox approved!

  1. Add the olive oil to a saucepan. Heat the oil and sauté the onions until softened.
  2. Next add the garlic until it is fragrant.
  3. Then pour in both vinegars, Swerve sweetener or sweetener of choice and the salt.
  4. Bring it all to a boil.
  5. Add the strained tomatoes and strained tomato paste and return to a slow boil.
  6. Next add in the the cloves and the oregano.
  7. Simmer on low heat and cook until the sauce thickens, about 15 – 20 minutes.
  8. Then pour it all into a blender and blend until it is smooth.
  9. Pour it into a container and refrigerate it. Everything is better with ketchup on it!

 

Worcestershire Sauce
Sugar-Free Worcestershire Sauce

Ingredients for Sugar-Free Worcestershire Sauce

  • 1/2 cup apple cider vinegar
  • 2 tablespoons water
  • 2 tablespoons coconut aminos
  • 1/4 teaspoon white miso
  • 1 tablespoon Swerve confection sugar substitute
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 ground black pepper

Directions for Sugar-Free Worcestershire Sauce

1. Combine all ingredients in a small saucepan. Bring to a boil and allow it to boil for 1 minute.

The barbecue sauce will be delicious. Stay tuned!

Sugar-Free Tomato Ketchup
Recipe Type: Condiment
Cuisine: American
Author: No Lectin Nana
Here it is, a Sugar Free Ketchup for all you moms out there!
Ingredients
  • 24 oz. jar Bionaturae Strained Tomatoes
  • 2 – 7 oz. jars Bionaturae Strained Tomato Paste
  • 1 TBSP olive oil
  • 2 garlic cloves (minced)
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1 large onion, chopped
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup Swerve sweetener or another sugar free sweetener of choice
Instructions
  1. Add the olive oil to a saucepan. Heat the oil and sauté the onions until softened.
  2. Next add the garlic until it is fragrant.
  3. Then pour in both vinegars, Swerve sweetener or sweetener of choice and the salt.
  4. Bring it all to a boil.
  5. Add the strained tomatoes and strained tomato paste and return to a slow boil.
  6. Next add in the the cloves and the oregano.
  7. Simmer on low heat and cook until the sauce thickens, about 15 – 20 minutes.
  8. Then pour it all into a blender and blend until it is smooth.
  9. Pour it into a container and refrigerate it. Everything is better with ketchup on it!
Notes
Note: The reason I am using Bionaturae strained tomatoes and strained tomato paste is that the only ingredient is tomatoes and they are skinned and strained, so no seeds. This is Plant Paradox approved!