Sub the Crème Fraîche
for this plant-based version
Prep time: 5 minutes
Total Time: 6 minutes
Will keep in refrigerator for up to 2 weeks
Prep. Place a paper towel or kitchen towel on a plate and put the tofu on top. Fold the towel back over the top of the tofu and then weigh down lightly with a second plate. Leave for 5 minutes.
Blend. Take the drained tofu and place it in a food processor along with the 3 tablespoons of nutritional yeast, choice of lemon or lime juice and the oat milk. On a low speed, blend the contents until it reaches a smooth and creamy consistency. Add an extra 2 teaspoons of milk if it feels too dense.
Notes from Sam: You may need a double batch to cover your moussaka entirely.
Limes or lemons can be bought fresh and loose from the supermarket or you can look for organic bottled juice.
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable mason jars or you can bring your own jars also Shop Velvet Underground Cafe If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
*Adapted from Healing Tomato's Crème Fraîche Recipe With Four Ingredients