Review Detail


Overwhelmed by ACV

I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks

Owner's reply

Hi sktlmt! Some people are particularly sensitive to apple cider vinegar. If it's too much for you I recently discovered that coconut vinegar is really great because it offers a more subtle, smooth, but longer lasting tartness. One of the reasons for this is probably because it lacks malic acid which is a particularly sharp tasting acid. I also found that using half apple cider vinegar and half coconut vinegar yielded an even better, fuller Vegan Butter taste overall that lingered on the palate slightly longer. I'm going to update my recipe to include this option in the near future. In the meantime, I recommend tracking down coconut vinegar at your local ethnic market or online and giving it a shot. Thanks for your feedback!

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