You can make this vegan version of “cream” to use in recipes that call for cream. There are many versions with coconut cream, tofu, soymilk, etc., but this recipe works great in savory applications and is very smooth.
1 teaspoon olive oil
2 cups sweet onions, peeled and chopped
1 clove garlic
2 cups vegetable broth
4 drops lemon juice
Salt to taste
Sauté the onion and garlic gently until softened and then add the broth and a pinch of salt. Simmer, covered until the onions are very soft, 30 minutes.
Purée the mixture in a blender until very smooth, adding broth as needed to thin to desired consistency. Add lemon juice and salt to taste. Use in savory recipes that require cream. Can be frozen in ice cube trays and saved in the freezer for several months.
YIELD: 2 cups
SOURCE: Chef Jamie Smith