I am trying to put together a vegan take on caviar, creme fraiche, and a potato of some form. I came across this product called land caviar (tonburi). I thought it would be cool to try it. And I really wanted to try out a recipe with the land caviar. So I ordered some and am giving a vegan creme fraiche a go. I know I know, some things should not be messed with from the original. But it can’t hurt to try it.

I enjoy caviar and I LOVE creme fraiche. But who knows… maybe this land caviar will pair perfectly with a vegan situation. I am going to put this on a potato, brussel sprout latke. So the recipe is very simple for the walnut creme fraiche. I took a cup of walnuts and 1-2 cups of water and sat those in a jar overnight. The next day I took that mixture and blended it up. I put it in a jar and covered the top with cheese cloth.

The mixture sat for a couple of days, but it never fully thickened up. After 2-3 days, it started to grow some sort of bacteria or something. So unfortunately it did not work as hoped. I ended up making normal creme fraiche with buttermilk and heavy whipping cream. And I made a latke to go with it and it was a pretty good bite. I may take another go at it in the future, but will stick to normal creme fraiche for now.