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August 29, 2006



this may be too labor intensive but instead of the crème fraîche you could heat soy/rice/almond (insert favorite milk substitute here) on low to warm but not boiling. Add 1 tablespoon lemon juice per cup of milk substitute. puree with enough silken tofu to reach your desired consistency, a pinch of salt, and a dash of umeboshi plum vinegar. the salt/vinegar/tofu will be a good replacement for the cheese and the soy/lemon will be a good replacement for the cream.

that is, of course, in my vegan experience what i would do, but may not suit all palates.


That sounds awesome Renee. There's also a really great cashew "cream" recipe in the Millenium cookbook that I might give a try.


as a fellow obsessive list-maker, i truly enjoyed this entry and will be reading orangette asap!

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