My friend, who lives in France, told me I would struggle to find a fellow vegan there. I'm glad you have proved her wrong. Thank you so much for these recipes, you've got a new subscriber here.
My chances of finding a like-minded vegan conservative is bleak LOL I live in central Florida, and it's very difficult. That is why I gave up a long time ago..... Plus, I'm an old fashioned girl and modern man just don't appeal to me. Unless I could find a traditional man but I don't know. I'm glad you found somebody in France❤
I made the cashew sour cream and it is absolutely easy and delicious! It's the best sour cream alternative I found so far! We eat it with everything! I made one with no salt as well for my mother and it still tastes yummy! Thank you!
I just came across your channel by chance. You have a new subscriber. 😍Thank you for this detailed video. I've been vegan for almost 40 years, but you taught me a lot of new things today. I thank you from the bottom of my heart and send warm greetings from Germany.
Welcome!! I’m honored to be able to bring support to someone who has been vegan for so many years! Let me know if there is something you would like me to look at, to veganise. Ideas are always welcome! 😁
Thanks for being calm and structured in your recipe explanation. After I have been through many crazy hyper-emotional american content, I feel relaxed her. Just subscribed.
Perfection!! Thank you so much for teaching the methods for making sour cream and creme fresh. I just saw this video today and have subscribed. Merci ❤🙏
@@marciamcgrath4953 , he has so many great recipes and techniques..... I also love the format of the videos, well put together and easy to follow.... very classy 💗
Hello! I am so glad i found your video. That looks so great. Thanks very much. I am definitely going to make it . Can i use oat milk for the recipes?? Thanks again.
Hi! I’ve never tried to ferment oat milk. I will test it. If you decide to try it, make sure there are no additives. Better to make your own oat milk in that case. The soy milk recipe or the almond milk recipe I’ve made, would be the base to try out. Cheers!
Hey mate. This video was in the first row today and now I'm hooked. Very simple, clear details, excellent! I'll definitely give it a go when baking tarte flambee. I always wondered whether I would find a French person embracing veganism. Now I've got it. Keep going mate.
I grew up in Nice, the intro with the lavender field makes me nostalgic😩 I miss my home town! Your Channel is great, I discovered it recently, love it❤
Thank you! You grew up in Nice? There are several recipes I made are from Nice. My latest one, the Roasted Peaches with Amaretti should resonate very much. I talk about the origins of Nice and it’s County. 😁
الحمد لله على نعمة البدائل بارك الله فيك يااختي على هذي الوصفة بالنسبة للحليب ينفع حليب بدون لاكتوز بدلا من حليب جوز الهند الله يحفظك وينفعك بما علمك ويزيدك علما وفهما يااارب
Bonjour Lionel! I love the fact that you are French and Vegan! Just like me. I live in California! However, my mother' 's English is not great. Do you have any of your recipes in French? Merci d'inspirer les vegans américains mais alors, les français auraient besoin de nouvelles leçons de cuisine aussi car il y a beaucoup d'idées préconçues negatives sur la nourriture vegan. J'adore la crème fraîche! Je vais suivre tes recettes. MERCI!
Bonjour! Je ne fais pas encore de vidéos en français. J’aimerais pouvoir les avoir en 2 langues, mais je ne sais pas encore comment faire ça. Ça prendrais beaucoup de temps. Peut être l’ I.A permettra ça. Il y a les sous titres que je peaufine pour les plus récentes vidéos pour qu’ils soient parfaitement correct. La cuisine française doit être réinventée. C’est certain. Le combat est de taille, c’est un vrai défit! Merci de me soutenir dans mon action. 😁
@@lionelroudaut-z2p Vous parlez très bien anglais :) Oui, comme vous dites, le combat est de taille mais ce sont des gens comme vous qui font avancer les choses; c'est pour ça qu'offrir quelques recettes en français serait bien pour notre public français. Bon courage à vous et merci pour vos vidéos. Je vais en explorer davantage. Margot.
@@lionelroudaut-z2p Certainly, because use of sour dairy products, and milk protein are dose-dependently associated with a greater risk of heart failure, and I want to give advice for better options to my patients.
Thanks, this is interesting, and very relevant to me as I've been cooking a lot of Ukrainian food in the past year (I started out trying to veganise traditional Ukrainian dishes and ended up Ukrainianising my vegan cooking!). It's nice to have four sour cream alternatives in one video, but I must admit that the hack I keep going back to is just to drain some plain soya yogurt in a lined sieve. I leave it until it's quite firm, way too firm for sour cream - I also like to use it as a spread - and just reserve the liquid in a separate container in the fridge. When I want sour cream, I just take out the required amount and slowly stir in a bit of the reserved liquid until I have the desired consistency. It works a treat! I haven't used it in baking though, I've never come across a baking recipe requiring sour cream.
Actually what you describe is very close to the soy cream method. That’s an interesting hack to continue making cream after curdling the yogurt. Thank you for sharing. I will use this hack!
Thank you for yet another wonderful recipe of yours. I had a lot of difficulties in finding the best vegan replacements for almost every recipe, but not anymore. I've just subscribed to your channel. Keep up the good work! Sending love from Scotland.
Thank you. I haven’t used coconut milk yet in a recipe as coconut is a tropical ingredient. Provençal cuisine doesn’t know about coconut 😄But maybe one day it could enter a recipe, if the texture is needed.
Great presentation, thank you for sharing Lionel. I'm new to your channel. I've just subscribed. I would love to know how to make my own vegan cheese. (Preferably without using cashews) Infinite blessings With gratitude, ZsaZsa 💎
Thanks for the sub! Regarding cheeses, I have couple recipes that use almonds or walnuts. Check it out! ru-vid.com/group/PLtv3928NJAEFJj5n0NlXy4dEKpejusRJm&si=clkH_SyK8qUjx_xY
Thank you 😊 I make cheese, indeed. I have posted a recipe already. It’s a cream cheese with herbs. Absolutely delicious. Here is the link 🇫🇷No dairy CREAM CHEESE (Brousse) soaked in olive oil, herbs from Provence and red peppercorn ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-e4L6jUB-O1o.html There will be more to come!
Lionel, I wonder why you are using lemon juice to curdle the soy milk instead of white vinegar which would separate the same way and is cheaper especially because we do not keep any of it in the recipe.
Try it! They are each quite spectacular in their own way! My favourite to eat raw, is the cashew nut version. No-one can tell it’s not cow milk. No-one! : )
My favorite for salad dressing is the one with cashew because it really mimics the milky and sourness of sour cream used for salad dressings. I’ve never fermented almonds, but it should work just as fine.
@@lionelroudaut-z2p Thank you for the reply. I tried one with the cashews. I didn't add sugar but it had a sweet taste to me which I found a bit interesting. I will try a few recipes before I settle but it wasn't bad. I need a better blender to get it smooth I think. Also I love fresh almond milk so not sure if I would like it made into sour cream but it's amazing how it looks just like the real thing.
Nice and smooth. However, I have made my tofu before and the curdling process looks an awful lot like this, so couldn't you just use a smooth tofu and add lemon juice to that to give the sour taste?😁 Ferment the same way just a faster way to make the recipe?
Well, I suppose you can. I’ve never tried to ferment tofu that way, but why not? It’s something I will definitely try and do an update if successful! Thank you for the suggestion.
Yes, you are right! hank you for spotting it. The fermented recipe requires 1g probiotics or 1g of yoghurt ferment powder. I’ve added it into to the description box.
Bonjour Je voulais avec la crème fraîche végan que vous avez faîte est-il possible de faire de la crème chantilly ou fouetter ? Vidéo intéressante, merci.
C’est une question trés intéressante. Je n’y ai pas pensé. La recette de la creme fraiche est celle au niveau de la richesse en gras la plus proche de la creme fraiche traditionnelle. Mais le gout du soja ne marchera pas pour de la creme fouettée. Si tu aimes expérimenter, je te suggère de faire la recette de la creme fraiche mais plutôt acec des noix de cajou. Je vais moi meme experimenter. Si cela fonctionne, on aura une mini revolution pâtissière! Je vais faire des recherches.
@Lionel Roudaut, I am confused by something that I think may have been a mistake. The 2nd recipe for "sour cream" had no fermentation culture added, but the 3rd recipe for creme fraiche had a culture added. That makes no sense. Is this an error in editing? BTW, yogurt tastes nothing like sour cream, nor does lemon juice add the same sour taste as lactic acid (which is available to buy, as Vegan). Also, why would you "discard" the strained off liquid? That can be used for cooking pasta, added to bread or cake recipes, soups, stews, etc.. (@14:23, you called the curdled almond milk, "soy milk.") Meanwhile, this all looks good, and I will attempt one or more of them, whenever I get something other than my 35 year old ordinary (way too many parts to clean) blender.
Hi, the second recipe doesn't use ferment. It curds with the lemon juice, hence the "quick" version. And yes I use lactic acid at home, but not many people purchase these sort of products, so I try to propose recipes that don't use them. I will try to use the liquid next time. I was thinking, since you mentioned it, maybe it can be used to make Ricotta. Edit mistakes happens, I didn't spot that one. My favorite sour cream recipe is the cashew one, if you oak them overnight, your old blender might be able to break them into a cream. Just blend longer. cheers!
@@lionelroudaut-z2p cashew sour cream but the cashew taste still peaks through so I was think to balance out the cashew taste almond since their bland and some soy yogurt for extra tang.
I can’t figure out what I’m doing wrong. I tried the almond milk sour cream twice and it would not curdle. I tried heating to 104 F (40 C) the first time and then after looking online, I tried 140-160 F. I thought it was going to work the second time but it just foamed on top. I wanted to use it for a dish for my vegan friend. 😢
Hi! check the list of the ingredients. Maybe there are some preservatives or gums that would prevent the milk to curdle. The milk needs to be free of all these things. You don’t need to overheat the milk. the temperature of the milk needs to be at 40degrees, as the lactic bacterias can develop. above 40, the heat will kill them. Also, check if your starter is still active. Passed de preemption date, it can loose its activity.
@@lionelroudaut-z2p thanks for your reply! I don’t know what a starter is but I bought the almond milk today. It does have both gellan gum and xanthan gum in the ingredient list though😟
These additives are the problem. A Starter is a combination of probiotics used to curd the milk. If you can't find additive-free almond milk, you could make it yourself. it's not difficult. @@EBlack2011
Forgive me for making a request, but would you please pin her comment, or make one of your own with things that could go wrong if you have X, Y, or Z and pin it? I didn't see this comment before I tried making the almond milk cream. I'm trying to drain it anyway, because it seems like it separated somewhat, but it doesn't look promising. I'm guessing if this happens to at least 2 people, it will happen to more. Also, I don't think you said anything about having a starter in the recipe, unless you mean that the lemon juice is the starter?
