New Zealand’s plant-based food brand, Angel Food, has added a gorgeous Dairy-Free Sour Cream to its range of delicious vegan foods.
With the same creamy, ‘dollop-able’ texture of dairy sour cream, and made without gluten, nuts or soy, Angel Food Dairy-Free Sour Cream is safe for allergy sufferers and those following plant-based diets (including vegan) to enjoy.
Traditional sour cream is made with dairy, is non-vegan, and in most cases, is also non-vegetarian, as it contains gelatine (an animal by-product), so it’s great to be able to provide sour cream lovers with a dairy-free alternative that’s both tasty and animal friendly!
Alice Shopland, Founder of Angel Food, is proud to have launched the Sour Cream:
“…it was a real labour of love as it proved to be technically challenging creating an entirely plant-based product that was thick and velvety with a clean and creamy mouthfeel. By using the latest technologies, and making 15 iterations of the recipe, we developed an innovative product that we believe has the best texture of ANY plant-based sour cream in the market, both here in New Zealand and abroad. People who have tried the product have been astounded with both the flavour and texture, so we’re confident that we’ve created a sour cream alternative that’s truly hard to beat.”
Sour Cream is a highly versatile, much-loved cooking and baking ingredient that can be used in a wealth of recipes or as a final topping for a wide variety of dishes. Dollop it on top of your favourite Mexican foods, add a spoonful on top of a piping hot bowl of chilli or soup, use it as a dip for tortilla chips or veggies, add to sauces to give them a lovely creaminess, or amp up your salad dressings – the options are endless!
A great recipe to make with Angel Food Dairy-Free Sour Cream is Alice’s Beetroot Soup.
Alice’s Beetroot Soup recipe by Alice Shopland, Founder of Angel
Beetroot is such a tasty vegetable that it can be prepared very simply for a great result.
Ingredients
2 medium-sized beetroots
Angel Food Dairy-Free Sour Cream (for topping)
Chives or Spring Onions (for final garnish)
Seasonings of your choice (to taste)
Method
I usually find that peeling is unnecessary for this recipe – just trim off the top and tail and remove any rootlets.
Simply cook 2 medium-sized beetroots by your preferred method (boil, team, microwave or roast in foil) until tender.
Once cool enough to handle, purée in a food processor or blender with as much water as required (you can also use your favourite plant milk, or some coconut cream for a richer result).
Add seasonings of your choice – salt, olive oil and balsamic vinegar are my favourites.
Keep it simple so the beetroot flavour shines through.
Serve hot or cold, topped with Angel Food Dairy-Free Sour Cream, chopped chives or spring onions, and freshly ground black pepper.
For more vegan recipes that are both tasty and easy to prepare, join the Angel Food Recipe Club to receive plant-based recipes straight to your inbox every fortnight:
Angel Food Dairy-Free Sour Cream is available nationwide across New Zealand from Countdown and selected New World stores, as well as independent retailers. RRP $7.50 (240g).