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Recette vegan; la cream cheese

Pour cette délicieuse entrée, il nous faut :

400g de yaourt de soja nature non sucré.

Une poignée de ciboulette fraiche.

Quelques gouttes de jus de citron.

1 cuillère à soupe d’ail en poudre.

1 pincée d’ail en poudre.

1 pincée de sel rose.

Poivre du moulin.

1 cuillerée de levure maltée : (la levure maltée est un champignon microscopique qui permet la fermentation du maltose et du pain et qui constitue un remarquable complément alimentaire naturel. A ne pas confondre avec le levain qui est constitué de farine et d’eau).

La veille, il faudrait placer le yaourt de soja dans un tissu fin et le mettre au dessus d’un bol ou d’un récipient haut.

Placer au frais, le yaourt va s’égoutter  toute la nuit. Le jour même, on récupère le yaourt égoutté, ou ce qu’on appelle labneh en libanais, c’est supposé être  crémeux. On le place dans un bol et on y ajoute le jus de citron, l’ail, le sel et le poivre.
On cisèle finement la ciboulette et l’y ajoute puis on mélange. On peut remplacer la ciboulette par le concombre ou par l’épinard. Et voilà, la cream cheese est prête à être servie !

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About Carole

Journalist, media consultant, script write, founder & owner of www.a5barimonjournal.com

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