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.
Find it online: https://tastyasheck.com/creamy-herb-dip/