Crème Fraîche

Doesn’t it sound so very French?  I can assure you that this dairy-free version is at least as good as the original.  It’s super creamy, fermented with gut healthy probiotics and, on top of that, extremely delicious. You can add herbs for spreads, you can use it in recipes that call for either crème fraîche or sour cream, and you can definitely add fruit for your sweet, healthy cravings as a yummy dessert. No matter how you prepare it, this is the good-conscience deal of a French staple!

You will need:

• a high speed blender

Ingredients:

• 2 cups unsalted, raw cashews, soaked in filtered water for at least 4 hours, drained
• 1⅓-1½ cups filtered water (start with less – you can add more as you go!)
• 4 probiotic capsules (each 50 billion live cultures)

Preparation:

1. Place cashews with filtered water in your high-speed blender and process at highest setting until the cashew cream is steamy (about 4 minutes, but it depends on your blender).
2. Transfer the cream into a non-metal bowl and let cool down at room temperature until it’s warm but not hot anymore. Don’t use any metal utensils, because it might interfere with the fermentation process!
3. Open the probiotic capsules and use either a plastic- or wooden spoon to thoroughly stir the powder into the cashew cream.
4. Cover loosely with a lid and let sit at room temperature for 2 days. After one day it’s mildly tart, on the second day it is perfect to use as crème fraîche.
5. Keep covered in the fridge until you use it!

Notes:

• Make sure that all your utensils are very clean!
• As mentioned before, avoid metal utensils!
• Perfect to use instead of sour cream on baked potatoes and Mexican dishes.
• You can keep it in the fridge for at least one week.