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Great for dipping carrots or other fresh vegetables, or for spreading on flax crackers.
The nutritional content of this recipe is calculated with full-fat dairy ingredients (along with the original recipe vegenaise) but it is easily adapted to vegan by substituting unsweetened soymilk for the cream and non-dairy sour cream (such as Tofutti brand) for the dairy sour cream. Nutritional values will change, of course. When made with dairy according to instructions, the fat content is high but the carbs are very low.
Creamy, delicious and sugar-free!
This recipe can be adapted to a raw diet by using Nama Shoyu (not wheat-free) in place of the tamari, and by using raw tahini and vinegar, and leaving out the roaste sesame oil. It can also be made lower sodium with the use of a low-sodium tamari. Adjust the Stevia etract to taste.