Instructions: *Lemon Kureem Kak*

Combine all the ingredients in a blender until absolutely smooth.

NOTES : In the original version, heavy cream was used. I have substituted silken tofu with excellent results.

I cannot tell you just how wonderful this is! The Lemon Creme Fraiche is outstanding, and works very well with the squash. You can use any squash, or even sweet potatoes.

By omitting the sweetener, Miyoko says you can use the creme fraiche in a dairy-free mushroom stroganoff. The possibilities for this creme fraiche are endless. How about on some steamed asparagus, or even broccoli? Yum!!

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