(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)
PREP: 10 minutes
YIELD: approximately 3 cups
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)
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.
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.
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.
If you are following a soy-free diet, substitute the Savory Rice Cream for this recipe.