Savory Rice Cream (Gluten Free)

PREP: 5 minutes | YIELD: approximately 2 cups


(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)

PREP: 5 minutes

YIELD: approximately 2 cups



  • 1 cup Unsweetened rice milk, chilled
  • 1 tsp. Xanthan gum*
  • 2 Tbsp. Lemon juice (about 1 medium lemon)
  • ¾ cup Canola oil



  1. Add milk, xanthan gum and lemon juice to a blender, hand-held mixer or mini-prep food processor.
  2. Blend on high speed until frothy.
  3. With the machine running, slowly drizzle in the oil until the mixture is slightly thickened and creamy.
  4. Store cream in a tightly sealed jar for up to 5 days.
*Add another ¼ – ½ tsp. Xanthan gum for a thicker consistency.



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

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.

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