Recipe created by Makini Howell
March 06, 2013
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
2 ounces (1/4 cup) vegan cream cheese, softened
4 ounces soft tofu
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon (optional)
1 cup canola oil
1 tsp. white wine vinegar
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.