Sumptuous Vegan Russian Brunch: Mushroom Blini with Caviar and Dill Cream

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond milk
• 1 tsp sugar
• 2 tbsp melted vegan butter Salt, to taste
• 1 cup mushrooms, finely chopped
• 1/4 cup dill, finely chopped
• 1 cup vegan sour cream
• 1 tbsp lemon juice
• 1 cup caviar substitute (such as lumpfish roe or salmon roe)

Instructions

1. 1

   a. In a large bowl, whisk together flour, almond milk, sugar, melted butter, and salt to form the batter for the blinis. Cover and let rest for 30 minutes. b. Heat a non-stick skillet over medium heat. Pour or spoon about 1 tbsp of batter onto the skillet, cook until bubbles appear on the surface and the edges are golden brown, then flip and cook the other side. Repeat with the remaining batter. c. In a pan, sauté the mushrooms until they release their liquid and become tender. Season with salt and pepper. d. Combine dill, vegan sour cream, lemon juice in a bowl and mix well to create dill cream. e. To assemble, place one blini on a plate, top with sautéed mushrooms, another blini layer, and then a dollop of dill cream. Repeat this process until all ingredients are used. f. Finish by placing a generous spoonful of caviar substitute on the center of the stack.