I’m so excited to share this delicious recipe for a vegan herb cream with you! I developed this recipe in collaboration with New Roos and their amazingly delicious La Fraîche, a kinda plant-based sour cream.
It’s an explosion of flavors that will delight your taste buds! This creamy delight is a true treat for the palate! The perfect combo of fresh, aromatic herbs makes it the ideal accompaniment to bread, veggies, or as a dip.
This delicious vegan cream cheese dip with fresh herbs is the perfect addition to any party. You’re going to love the delicate texture and intense herbal aroma. It’s a delight that makes every bite something very special! The natural freshness and wonderful taste of this vegan creation are mouthwatering. It’s a real treat for the heart and palate.
Fresh herbs are amazing!
They’re packed with vitamins, antioxidants, and other beneficial compounds that offer a wide array of health benefits. They can supercharge your immune system, facilitate easier digestion, reduce inflammation, and even improve your heart health and brain function.
HERBS
For over 5,000 years, herbs and spices have played a pivotal role in the culinary world, adding depth and flavor to countless dishes. Most culinary herbs were eaten for their delightful aroma, flavor, and ability to preserve foods long before their other beneficial properties were understood. People absolutely loved their local herbs and cultural traditions for utilizing them.
Healty vegan herb cream
This wonderfully fresh dip is the perfect addition to your next get-together. Serve it up in a piping bag for a touch of class, or dig in with a bowl. Either way, it’s sure to be the hit of your party!
- Prep Time: 30 min
- 30 min: cooling
- Total Time: 1h
- Yield: 2
- Category: Lunch
Ingredients
DIP INGREDIENTS
180 g La Fraîche @New Roots (or other plant-based sour cream)
25 g mixed herbs (stems removed) Dill, parsley, basil (tarragon, marjoram, depending on season and taste)
1 tbsp capers
1 tsp lemon zest (1 organic lemon)
1/4 tsp Dijon mustard
Sea salt
TOAST INGREDIENTS
4 slices of toasted sourdough bread
2 radishes, finely shredded
1 baby fennel, finely shredded
6 cherry tomatoes, halved
2 tbsp blanched peas
Herbs
Microgreens
Curry powder
Sumac
Instructions
1. Finely chop the herbs and capers in an electric *mini chopper or chop very finely by hand.
*When preparing with a food processor, add 4 tablespoons of La Fraîche to make the mixture smooth.
2. Combine the herb mixture in a bowl with the remaining ingredients, season with sea salt, and refrigerate for 1 hour, covered, if using a piping bag.
3. Fill the herb dip into a piping bag (e.g., nozzle 125) and decorate the sourdough bread with a wave-like pattern. Alternatively, cut a 1 cm opening and a shallow angle (8 mm long, 2-0 mm wide, parallel to the slope).
4. Decorate with the ingredients in a colorful or mixed color and season with curry powder or sumac.
Notes
This recipe was developed in collaboration with New Roots.