Ingredients
- 150 g blanched almonds
- 150 ml rejuvelac
- 100 ml water
Servings
Makes about 270 ml
Steps
- Put all the ingredients in a high-powered mixer and blend until you have a fine, creamy mixture. Pour the mixture into a jar. Do not fill more than three-quarters full as the crème fraiche will increase in volume during the fermentation process.
- Put a cheesecloth on the jar, fix with a rubber band and leave to ferment in a warm place. Avoid direct sunlight.
- Depending on your room temperature, the fermentation process will take approximately 16 hours in summer, and longer in winter. Using a clean spoon, taste from time to time to see if it has reached the required acidity.
- Put the crème fraiche in the refrigerator and chill for a few hours. The mixture will become a little thicker in the refrigerator. Stir the crème fraiche through before using. It will reduce slightly in volume as a result.
- This fermented crème fraiche can be kept in the refrigerator for about three days.
More from Homemade Vegan Cheese Yoghurt and Milk:
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan “milk classics” to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. There is even a recipe for cheese dip for nachos, and mac-and-cheese. In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the “pizza cheese.” You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.
Reprinted with permission from Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh and published by Grub Street, 2018.
