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

Ingredients

• 1/2 c whole raw cashews 1 T fresh lemon juice pinch salt 1/4 c water ≤2 T vegan powdered sugar For a sweet version

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
  • 20 gr perejil
  • sal al gusto
  • pimienta negra
  • 30 ml lemon juice
• filling as:
  • 2 can of red beans (240 gr each)
  • vegan meat 3 hands
  • one glass 400 gr basilicum sauce
  • one carton 500 gr just tomato
  • fajita powder half
  • onions
  • funny onion that look vitlok mini vitlok
  • half a can of corn