Cashew Crème Frâiche

 

Crème Fraîche
Ingredients
1 cup cashew milk, preferably homemade
3 tbsp vegan butter, preferably homemade
2 tablespoons vegan crème frâiche
or
1 packet of crème fraîche culture:
Lactococcus lactis subsp. cremoris
L. lactis subsp. lactis
L. lactococcus lactis subsp. biovar diacetylactis
microbial coagulant enzyme

Instructions
Sterilize all equipment in boiling water.
Place cashew milk in a saucepan, bring it to a boil, cook til thickened, and add butter. Stir well.
Allow it to cool to 80°F. Mix in crème fraîche or crème fraîche culture and allow to ferment in a covered container at room temperature for two to three days, or until it ferments to your liking.
Store in the refrigerator, and remember to save some for the next batch.
Enjoy!