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.

©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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