But as a short PSA: If you really have high cholesterol, this dish might not be the optimal as the vegan butter and sour cream are high in fat - especially saturated fats. This might bring your cholesterol levels up.

https://www.heartuk.org.uk/low-cholesterol-foods/saturated-fat

If you really need to keep an eye on your cholesterol levels, try not to overdo it with fats in your diet and minimize saturated fats - which are often found in "solid fats" like coconut or palm oil (or any fat derived from an animal source).

You could adapt the recipe quite easily by using a small amount of olive oil to saute the onions & mushrooms. Or you could even go zero-fat by "water sautéing" your ingredients.

The sour cream can be swapped with a "cashew-soymilk-sauce" quite easily. Still has some fat but more on the healty side. And cashews bring a lot of other health nutrients - in contrast to the sour creams.

[–] [email protected] 12 points 11 months ago (3 children)

I was also looking at the vegan butter and saturated fats and felt like I could stick with olive oil.

[–] [email protected] 6 points 11 months ago (2 children)

Olive oil can give a little bit of a bitter taste. However, if you don't use a lot of it, it shouldn't be a problem and would generally be the better choice over the butter.

[–] [email protected] 5 points 11 months ago (1 children)

If you're trying to minimize that taste go with "mild" olive oil over "extra virgin". EV is made from the first cold press of the olives, and has the most olive flavor. Mild is made from olives that have already been pressed once and have been heated to extract more oil. It's just this side of completely neutral. I can feel the spirit of my nonna in the room right now doing the finger thing 🤌🤌 but even she had one or two recipes where she used the mild olive oil to save money when you cant really taste it anyway or in desserts where you dont want to taste it.

[–] [email protected] 3 points 11 months ago

Nice tip. Thanks!

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