 |
Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 1 |
|
I use plain homemade soymilk with this recipe, so I usually have to add sugar and salt to the milk to make it taste right. If you are using store-bought soymilk then it is probably already sweetened, so you can omit the sugar and salt. Ingredients:
1 cup soymilk |
1 tablespoon sucanat (optional) or 1 tablespoon brown sugar (optional) |
1 pinch salt (optional) |
1/4 cup corn oil or 1/4 cup other bland oil |
1 teaspoon liquid lecithin (do not omit) |
1/2-1 teaspoon vanilla extract |
Directions:
1. Pour the milk into a blender container.
2. Add the remaining ingredients.
3. Place the lid on the blender and process for a full minute, by the clock.
4. This is important to get the oil completely emulsified with the milk.
5. The milk will thicken slightly, just like real cream.
6. Store your Soymilk Sweet Crème in a clean container in the refrigerator.
7. It will keep for a week or so.
8. Shake the mixture before using, to make sure everything remains well mixed.
9. It doesn't separate, but the texture is smoother if you shake it or stir it briefly about once a day.
10. I use my Crème in tea and coffee most often.
11. It can also be used in cooking and baking if you like.
12. I haven't tried to whip it, but I suspect it wouldn't whip the way the dairy cream does.
13. It can be poured over apple cobbler, peach crisp, or fresh strawberries without whipping, and it tastes out of this world.
14. I prefer to use corn oil, because the flavor is more dairy-like to my taste buds.
15. You may use any mild flavored oil though, to suit your tastes.
16. If desired, you may add 1/2 to 1-teaspoon of vanilla to give your Crème extra flavor.
|
|