Dairy cream is tangy, fresh, thick and…well, creamy. This one is no different.
By adding yoghurt to the usual cashew cream and letting it culture for a few hours you allow it to grow bacteria that gives it its tang. Should you want a little more, you can always add a dash of lemon juice or apple cider vinegar.
It is a great topping for a soup, a good dollop on an apple crumble, or still cold on a plate of warm pasta… Youc an flavor it by adding in herbs, spices, or aromas, sweet or savory.
