Soy Cream

1 comment

For those “fans” of home-making, I invented this recipe from scratch, because I don’t always find organic soy cream in the shops. I prepared it just today, to mix it with some fruit salad, and combined with fruit is not bad … .. the texture is the right one, but to be honest the flavor is different and the taste of oil is a bit too strong… well I tried, and I think I can improve it. Therefore, dear cooks, advices are welcome. Anyway, it’s not suitable to be eaten itself as it’s too substantial, but since I prepared too much of it, I think maybe I’ll try it in some cake, maybe mixed some custard, like Chantilly. Anyway, let’s stop chatting… here’s the recipe:

100ml soya milk (mine was vanilla flavored)
200 ml sunflower oil,
1 tbsp of rice malt or sugar,
1/3 ripe banana (used to increase the density).

Put all the ingredient in blender and beat them (I advise you to use a container with a small diameter) until it becomes thick (usually it takes 30 sec., depending on your blender) . I used a hand blender,
That’s it.

Chef: Stella10 from VeganBlog

  1. Brooke 3 April 2011 at 04:30

    To mask the undesired taste, simply add 1 – 3 Tablespoons of Alcohol Free Vanilla Flavor. This is the trick that has made all the difference in my Gluten Free * Vegan Baking. I use this method often (of add enough Alcohol Free Vanilla) to cover the taste of the Gluten Free Flour in my cake & cookie batters. Works life a charm.

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