RECIPES

Vegan Crème Fraîche

Do you want to enjoy a little bit of that luscious, creamy flavor of crème fraîche without the lactose? You found it here.

Ingredients

▢ 1 cup raw cashews

▢ ½-3/4 cup fresh water 

▢ ¼ cup lime juice (approx. 1 large lime or 2 small)

▢ ½ teaspoon sea salt, or more to taste


Instructions

  • Blend all ingredients in a blender at high speed until smooth and creamy. Begin with half a cup of water, adding more by 1-2 tablespoons until you achieve the desired consistency.



Hot Tips:

  • No high-speed blender? Soak cashews in boiling water for 30 minutes, then drain. This softens them for easier blending.
  • Chilled is best! Refrigerate your crema before serving for optimal flavor. Freshly made is still delicious though!
  • Nut-free option: Substitute cashews with raw sunflower seeds or pepitas. Remember to use unsalted, or skip the salt.
  • Storage: Leftovers stay fresh in the fridge for up to five days or freeze for up to 3 months.

Kendra's Crème Fraîche

Of course, we sell an exceptional crème fraîche from Vermont Creamery but it’s a pretty simple recipe to create on your own! Here are the quick + easy steps from our founder, Kendra:

Ingredients

▢ 1 cup (240 ml) heavy cream, preferably not ultra-pasteurized

▢ 2 TBSP cultured buttermilk, or plain yogurt with live cultures


Instructions

  1. Combine: In a clean glass jar or bowl, stir together the heavy cream and buttermilk until fully mixed.

  2. Cover: Loosely cover with a lid or clean kitchen towel; you want airflow, not a tight seal.

  3. Ferment: Leave it at room temperature for 12–24 hours, until thickened and slightly tangy.

  4. Finish: Stir gently, then refrigerate for at least 6 hours to set.



Shelf life: Keeps up to 10 days in the fridge.

Fun flavor variations

  • Stir in lemon zest or a touch of white pepper for a bright, elevated twist.
  • Everything bagel seasoning – use a little or a lot depending on your taste!

Freshly chopped scallions or chives mixed in.

What To Eat + Drink With Caviar Dream

To be clear though: you deserve to enjoy caviar at any and all times of day.

Day Dreaming:

Breakfast, brunch and lunch are the perfect times to enjoy our Smoked Trout Roe, or one of our brinier, creamier caviar varieties like Hackleback or American Paddlefish.

Eat This:

  • Soft scrambled eggs
  • Bagel + cream cheese 
  • Hash browns or potato latkes
  • Chips + dip (think sour cream + onion, artichoke, or hummus)

Sip This:

  • Mimosa (obvi!) 
  • Pilsner or Lager
  • White tea with lemon

Cavi After Dark:

Think of caviar as a kind of seasoning – it adds a boost that’s a little buttery, a little salty and and a lot luscious to anything you pair it with. We love our Royal Siberian, American Paddlefish, or California White Sturgeon with all of these bites:

Eat This:

  • Crab cakes 
  • Chicken tenders 
  • Grilled cheese sandwich
  • White pizza with olive oil + fresh herbs
  • Smoked brisket

Sip This:

  • Unoaked chardonnay or old-world sauvignon blanc
  • Dry (or dirty) gin or vodka Martini cocktails
  • Belgian ale or amber 
  • Sparkling water with lemon or lime

Happy Endings:

 Don’t judge it ‘til you try it, sweet & salty magic awaits. Spoil yourself and your crew with a combo of our Classic Osetra or Imperial Osetra, the perfect savory partner for these not-too-sweet treats.

Eat This:

  • White Chocolate Bar (bite-sized squares of any high quality bar)
  • Vanilla Ice Cream (drizzle it with extra-virgin olive oil for even more deliciousness)

Sip This:

  • Cognac or rye whiskey
  • Oloroso sherry
  • Chocolate stout
  • Cafe au lait