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Vegan crème fraîche

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Ingredients for 1 servings:

  • 130 g cashew nuts
  • 125 ml water
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar, vegan
  • ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

Perfect for tarte flambée, as a spread or on potatoes

Soak the cashews in water for at least 2 hours. Then blend all ingredients in a blender or food processor on high until the desired creaminess is achieved. Then let it sit in the refrigerator for another half hour. Tip: Add onions or herbs to the cream, and it also tastes great as a spread or on potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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