I was probably the biggest creme fraiche, or rather ‘sour cream’ fan I’ve ever met. Coming from Hungary, I have encountered a good number of applicants for that post, and still, I believe that I liked to eat creme fraiche for more types of things and in bigger quantity than anyone else: with potatoes, in soups, in stews, and I admit, even on spaghetti bolognese. Well, those days are long gone, I gave up the excessive creme fraiche smearing years before turning vegan, because 1) I shifted away from a traditional Hungarian diet long ago, 2) it is full of animal fat 3) grow up! not everything has to taste the same!
There is a Swedish brand, Oatly, that makes oat sour cream, that is available in most bigger supermarkets in Copenhagen, and it’s pretty good for cakes, but its price is a bit high for my budget and I find it a bit too sweet for the savory dishes I would mostly use it for. Although I let go of sour creme in most things, and I can certainly live without it, I was really happy to discover something that really hits the spot: tahini fraiche!
It has the fattiness, the creaminess, the sourness and of course, freshness!
It is pretty close to the runny hummuses that they put on your durum rolls at the better kebab places, just without the chickpeas and the spices.
I love the cashew and home made soy versions for a vegan sour cream, but using tahini is cheaper, faster to make and probably more healthy too (sesame seeds, the only ingredient in a good tahini are full with minerals (especially calcium and selenium), vitamins and healthy oils. So don’t hold yourself back, this stuff is good for you.
Basic Ingredients: tahini, water, salt, lime, lemon
Optional ingredients: herbs that fit your meal, chili or spices in the ‘world’ of your dish.
Process: pour a tbsp or 2 of tahini in a small ball, add approx the same amount of water (or more – up to you) and enjoy the weird process of its thickening as you stir it. You can see how it changes texture completely just with water (very different if you add oil, that makes it thinner). Add lemon for freshness, and experiment with all the rest.
I found that giving chili to the mix resembles a goat cheese like tingle on the tongue – but maybe I’ll make a separate post about this on day.
Tip I learned from Ieva: Add a couple of table spoons of tahini in your stew/curry/chili: it will make the sauce thicker, fattier and richer!