Vegan Caviar With Truffle Cream
I love the occasional glass of champagne and because of that I have been determined to re-create a caviar that is made out of plants! I also have had some pretty incredible memories living near wine country doing bumps of caviar and drinking champagne with my best girlfriends. It definitely is a bonus to have a bestie who works in wine! Since I’m the only vegan one of my friend group and I’m feeling nostalgic, it’s time I created my own caviar recipe so I can re-join in on the fun next time I head to wine country. And honestly, I’ll be making this for every dinner party here on out!
After doing some digging on the stuff, caviar harvesting is actually a really brutal process for the fish and for the natural habitat they live in and we all know how wildly expensive it can be.
This is a vegan caviar that gives the flavor (it really is so similar) of the real thing, without breaking your budget. Not only does this recipe replicate the color and flavor, it also has similar nutritional properties as well. Chia seeds are high in omega 3’s, calcium, b vitamins, and iron to name a few! Kelp flakes are a great source of iodine, folate, vitamin k and magnesium and unlike caviar, this version is packed with gut healthy fiber.
To make this, all you need is a jar and some patience! It’s essentially a savory and umami chia pudding. It really is so easy. My favorite hack is covering the chia seeds with the dry ingredients first to make sure each seed is coated thoroughly. Once you do that, then you add the wet ingredients, give it a good stir every couple minutes and you’re good to go! Pair this with the truffle cream (it’s nut free!) and a perfectly toasted baguette and you’ve got the best bougie appetizer of the year that’s actually budget-friendly! Thank me later. 😉
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