SAVORY RICE CREAM
(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)
PREP: 5 minutes
YIELD: approximately 2 cups
INGREDIENTS:
- 1 cup Unsweetened rice milk, chilled
- 1 tsp. Xanthan gum*
- 2 Tbsp. Lemon juice (about 1 medium lemon)
- ¾ cup Canola oil
INSTRUCTIONS:
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Add milk, xanthan gum and lemon juice to a blender, hand-held mixer or mini-prep food processor.
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Blend on high speed until frothy.
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With the machine running, slowly drizzle in the oil until the mixture is slightly thickened and creamy.
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Store cream in a tightly sealed jar for up to 5 days.
*Add another ¼ – ½ tsp. Xanthan gum for a thicker consistency.
NOTES:
Feel free to add flavorings such as minced garlic and herbs, to taste. This savory rice cream recipe has a thinner consistency than the Savory Soy Cream.
Xanthan gum is a gluten-free thickener found in many grocery stores and also online at BobsRedMill.com.
Substitutions: Nut, hemp or oat milks, can be substituted for the rice milk. Peanut, soy, avocado, and sunflower oils (or any other neutral oil) may be substituted for the Canola oil.
