This is the best vegan creme fraiche alternative I’ve managed to come up with. It is a little cheesy, a little sour and very fluffy and works so well as a topping for a number of stews or soups. And even if I do love a cashew nut based cream, this wins, since it is also very low in calories.
- 400 grams silken tofu, remove excess water
- ¼ cup nutritional yeast
- 1 tbsp maple syrup
- Juice from one lemon
- ¼ tsp salt
- Place all ingredients in a blender and run for a minute or two until sooth, creamy and fluffy.