Well the taste was on par with the appetizing looks (although a fellow countryman of mine let me know with an unimpressed shrug that I should have drained the lentils after cooking, and served the sauce on the side to avoid this mushy look for the curry part. He completed with "i guess the vegetables have a nice color, too bad they are served on what looks like someone threw up in the plate". I took it as a very French way of letting me know it was a good effort nonetheless).
Being a patented and ferocious meat eater myself, I must admit my ignorance regarding the actual contents of the vegan cream, but among the many vegetarian or vegan alternatives that were presented to me as options by my co-diners along the way, vegan cream is the only one that really stuck. It is, in my humble opinion, fantastic. I will happily use it for any dish where the cream will be turned into a sauce with spices. It even tastes good raw on baked potatoes, a truely amazong replacement. I would assume the protein used is either from soy or cashew nuts, but I will check again next time.
The only dish for which I still refuse to discard authentic crème fraîche is gratin dauphinois (potato slices slow baked in heavy cream with nutmeg), and that's mostly because I want to honnor the original recipe that was passed from grandmoher to mother to son.