This delicate creamy sauce pairs wonderfully with pasta, potatoes, but also with not too strong flavoured mushrooms, like white bottom mushrooms. You can use it as well to transform a simple risotto into something special. In this case add spoonfuls of the sauce at the end of the cooking.
1/2 a ripe camembert (aprox. 75g)
1/2 cup of unsweetened oat milk (120ml or 8 tablespoons)
4 tablespoons unsweetened soya cream (18% fat)
Freshly ground black pepper and salt
Cut the camembert, with the rind, into small pieces. Put the cheese into a small saucepan, add the milk, the cream and heat it over a gentle flame. Use a small whisk to whip it vigorously until all the cheese is melted, rind included. If some bits of the rind remain, that’s ok. You can eventually use a hand mixer to achieve a completely smooth texture, if the little bits bother you. Turn the off flame and add plenty of freshly ground black pepper. Taste the sauce and add a pinch of salt, if needed. Serve immediately. The sauce thickens when it cools down, so add a splash of milk when reheating it. Makes enough sauce for two-three servings, depending on how you use it. Tip: You can make a lighter version of the sauce by omitting the soya cream and using all oat milk.
Tartiflette gone vegan
This traditional French dish is a big hit during the cold months, specially in the icy mountains. The original version has animal products in it, but this vegan version is every bit as delicious. And way lighter on your stomach!
4 medium starchy potatoes
1 white onion
100g good smoked tofu
1 tablespoon of olive oil
1 recipe of Camembert sauce
Peel and cut the potatoes into thick slices. Boil them in plenty of salty water until tender, but not mushy. Drain the potatoes and put them into a small baking dish. While the potatoes cook, cut the onion into thin slices and fry them in the olive oil until slightly golden. On the side, cut the smoked tofu into small cubes. Scatter the diced tofu and the fried onion slices over the cooked potatoes. Add plenty of freshly ground black pepper. Spoon the Camembert sauce over it and bake it in a medium-hot oven (220 Celsius Degrees) for about 20 minutes, or until it’s lightly bit golden on top. If your oven has a grill, that’s the time to use it and get your tartiflette beautifully golden. Careful not to burn it! A coupe of minutes (after the dish has baked for around 20 minutes) will do the trick. Tartiflette is traditiionally served with a green salad on the side. Makes enough for two generous servings.