Photo: Charity Burggraaf
You can use crème fraîche in both savory and sweet dishes. It will keep in the refrigerator for seven to ten days.
Makes about 1 3/4 cups
In a blender, combine the cream cheese, tofu, vanilla, and cinnamon. With the machine running, slowly pour in the oil so it emulsifies and slightly thickens. Pour the mixture into a medium bowl, whisk in the vinegar, and continue whisking until the crème has the consistency of heavy cream.
©2013 by Makini Howell. All rights reserved. Excerpted from Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by permission of Sasquatch Books.
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Published on March 06, 2013