• vegan creme freche as in this url http://www.thewickedgoodvegan.com/2013/02/11/vegan-creme-fraiche/

Ingredients

• 300 g cashew
• 120 ml lemon juice
• pinch salt
• 200 ml water

Instructions

• Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak.
• In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
• If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached.
• If using for a sweet dish, then stir in up to 2 T vegan powdered sugar.
• Use immediately, or cover and store for up to a few days.

• guacamole as:
  • two ripe avocadoes
  • one green pepeper
  • 25 gr coriander or 1 gr dried coriander
  • 20 gr perejil
  • 1.25 gr sal
  • 0.45 gr pimienta negra
  • 30 ml lemon juice
• filling as:
  • 2 can of red beans (240 gr each)
  • vegan meat 2 full round containers cooked in 40 gr broth
  • one glass 400 gr basilicum sauce
  • one carton 500 gr just tomato
  • 100 g fajita powder
  • onions
  • funny onion that look vitlok mini vitlok
  • 1 can of corn (280 gr)