Leah shows how to make Soy Whipped Cream - version 2 (super thick!).
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Soy Whipped Cream - gluten free, nut free
712 kilojoules (170 calories) per dollop
Makes 3 cups (24 dollops!) | Preparation time: 5 minutes
Ingredients:
small handful raw cashews (approx. 1 1/2 tablespoons)
1 cup soy milk
2 cups rice bran oil
2-3 tbsp maple syrup (or preferred sweetener)
2 tsp vanilla
6 pinches of salt
Procedure:
Conventional
1. Pulse the cashews in blender until fine.
2. Add remaining ingredients (except for the oil) and blend on high until well combined (approx. 1 min).
3. Very slowly trickle the oil into the mixture while blending.
4. Once combined, turn off the blender and transfer to a serving bowl.
Serve immediately or chilled covered in the fridge.
Thermomix
1. Combine all ingredients (except the oil) on Speed 7-8 for 1 min 20 secs.
2. Slowly add the oil by pouring one cup onto the lid, with one finger holding the MC upside down to prevent it popping off.
3. Repeat for the second cup of oil.
4. Once combined, turn off TM.
Tips:
- This cream gets very thick and occasionally will thicken before all of the oil has been added.
NOTE: Unfortunately, there is no alternative for soy milk in this recipe. I have unsuccessfully tried this recipe using both rice milk and oat milk (including organic). The mixture still tastes like cream, but stays runny.
- Keeps well for up to 3 days in refrigerator in an airtight container.
Alternatives:
- Vegetable oil or another bland oil can be used in place of rice bran oil in this recipe.
- To create a “dairy-tasting, unsweetened whipped cream” simply reduce the maple syrup to only 1/2 - 1 tbsp.
- Agave nectar (2 3/4 tbsp) can be used in place of the maple syrup.
Serving Suggestions
- Add a dollop of the cream to your bowl of cereal.
- Top off a tasty fruit salad with a couple of big dollops.
- Use as a creamy topping for a cake.
- Add some powdered carob for a 'chocolate' twist.
- Dip homemade apple pastries into it.
Recipe inspired by ‘The Farm - Vegetarian Cookbook’ © 1978.
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