SAVORY SOY CREAM
(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)
PREP: 10 minutes
YIELD: approximately 3 cups
INGREDIENTS:
- 1 cup Unsweetened soymilk
- 1 cups Canola oil
- 1-1 ½ Tbsp. Apple cider vinegar
- Minced garlic, to taste (optional)
- Variety of minced herbs (optional)
INSTRUCTIONS:
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Pour the milk into a high-speed blender. With the machine running, slowly drizzle in the oil until it is thoroughly blended. Continue blending for about 1 minute, or until the mixture has the consistency of heavy cream. Do not over blend and stop adding oil if the correct consistency has been reached.
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Pour the mixture into a medium-sized bowl and whisk in the vinegar and garlic and any minced herbs, to taste. Whisk until it has the consistency of light whip cream. Do not over whisk.
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Store cream in a tightly sealed jar and refrigerate for up to one week. Before using the refrigerated cream, which will harden as it cools, re-whisk to return to its original texture, adding a splash of milk, as needed.
NOTES:
If you are following a soy-free diet, substitute the Savory Rice Cream for this recipe.
