{Recipe} Thick Soy Cream

soycream1

I dug this recipe out last week in the hope that it would be of use to my aunty, Christine, who is gearing up for her very first Christmas as a vegan. :)

I wish I could be there to celebrate with her. Unfortunately, we live a ten-hour drive from each other, so we won’t be sitting down to Christmas lunch together. We spent many Christmases together in our non-vegan days, so the sharing of a Christmas vegan feast would be a very enjoyable and welcome event.

I also hope that this recipe may be of use to others who are searching for a delicious non-dairy, nut-free cream.

This recipe only requires you to have 4 ingredients on hand – soy milk, cornflour, vegan margarine and caster sugar*.

My mum discovered a trifle recipe at Vegan Family House many years ago, and we adapted the cream component of the recipe to achieve a thick soy cream.

This cream can be teamed with cakes, pies and trifle (of course!).

soycream2

Thick Soy Cream

(quantity: approximately 300ml or 1 1/3 cups)

ingredients:

2 Tbsp** organic cornflour

250ml/1 cup soy milk

90g/3oz vegan margarine

50g/1.76oz caster sugar

Method

1. Place the cornflour in a saucepan, and add 3 Tbsp of the soy milk. Mix with a fork (or whisk) until the cornflour is incorporated.

2. Put the saucepan on a low heat, and gradually add the remaining soy milk. Stir continuously with a fork (or whisk) until the mixture thickens (about 6-7 minutes).

3. Once thickened, remove the saucepan from the heat, and set it aside for about 20 minutes to allow the mixture to cool.

4. In a medium-sized bowl, beat the vegan margarine and caster sugar together with an electric beater.

5. Add the cooled soy milk mixture a spoonful at a time to the margarine-sugar mixture, and beat until it is incorporated.

6. Serve immediately, or refrigerate in a sealed container until you need to use it. It will thicken further in the fridge.

7. Refrigerate left over cream in a sealed container in the fridge, and use within 48 hours. The cream remains thick for 24 hours. If it thins a little after this time, just use an electric beater to whip it into a thicker consistency.

For another non-dairy cream recipe, see Sweet Cashew Cream.

soycream3

delicious with wholemeal wheat scones and strawberry fruit spread.

* A note about sugar:

Australian sugar manufacturers do not use bone char in the sugar refining process. Therefore, all Australian produced sugar is vegan. For this reason, I do not specify ‘vegan sugar’ in my recipes. Naturally, if you reside in a country that uses bone char for sugar refining, you may not be able to buy vegan caster sugar. If that is the case, just substitute the caster sugar for a vegan alternative. White caster sugar ensures that the colour of this cream remains white. However, for vegans, the colour of the cream is a secondary consideration to its vegan status.

** A note about measurements:

An Australian tablespoon is equivalent to 20ml or 4 teaspoons. When I refer to a tablespoon measurement, I am referring to the Australian standard. A US tablespoon is approximately 15ml or 3 teaspoons. So, to my US friends and readers, this recipe requires 8 teaspoons of cornflour. Clear as mud?

***

I am going to spend the afternoon with the tiny vegans, wrapping gifts and making (more!) Christmas decorations. We are also preparing for the imminent arrival of my sister. I can’t wait to see her. Who are you spending Christmas with this year?

Merry Christmas, dear friends. Thanks for reading my ramblings this year. May your 2014 be filled with love, laughter and peace.

Ally  :)

Each Monday, I feature a delicious recipe that is enjoyed by my own family – I hope your family enjoys it too!

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About Ally
Mamma. Vegan. I blog at Made of Stars.

15 Responses to {Recipe} Thick Soy Cream

  1. Christine Waters says:

    Thank you so much Ally for giving me, your nearly 11 month Vegan Aunty, your recipe for the Thick Soy Cream. I made a Chocolate Ripple Log using your cream to sandwich together the Biscuits. Covering the Log with the last of your Cream, then sprinkling liberally with Vegan Dark Chocolate Curls, & finally, adding the Christmas touch, by sprinkling the Log with Pomegranate Seeds. I was the only Vegan there & I was lucky to get a tiny portion as all the non-vegans beat me to it. Wish we were all together for Christmas, Love Christine (your Vegan Aunty) xxxx

    • Ally says:

      I am so happy that the cream was a success with your recipe. :) I truly hope we can spend a Christmas together in the not-too-distant future.
      You really do have to watch those non-vegans – they often swiftly devour the vegan desserts, sometimes leaving none for the vegans. :)

  2. sophiazerg says:

    This looks really great, thanks for sharing! Merry Christmas to you, Ally!

  3. I only recently discovered our spoon measurements are different to the US. I knew about the cups and I have a US set where the 1 cup says 236ml. This is a good looking recipe :)

    • Ally says:

      Thanks!
      Yes, it is confusing. Maybe I should have made mention of the cup difference too. Do you use your US set when making US-published recipes?

  4. narf77 says:

    I am going to give this recipe a go with my homemade sesame milk. I love the look of this recipe! Cheers for another excellent and most timely share Ally :). I just made something unctuous that blew my socks off this week. I combined 2 ripe mangoes and 2 tins of coconut cream in my blender along with 2 very ripe pears and processed them till they were smooth and creamy. I then added about a cup of my prepared homemade non-dairy kefir (made with sesame milk and date syrup) and the results were drop dead amazing. Like fruity mousse yoghurt! I am going to make this again and tailor it with all kinds of fruits. I have been missing yoghurt and with coconut cream being so cheap (unless you only buy organic that is ;) ) this is something that could be spooned over breakfast, ladled on top of fresh fruit salad, blended into cakes and pretty much used daily. Have an amazing Christmas Ally and here’s looking forwards to another wonderful shared blogging year :)

    • Ally says:

      Yes, you definitely have the right idea there. :) Sesame milk sounds fabulous. How do you make it? Do you grind the sesame seeds with a mortar and pestle?

      • narf77 says:

        I take a cup of sesame seeds (I used to soak them for a day but they tend to sour faster that way) and add a cup of rainwater to them in my vitamix. I then puree the heck out of them till they turn to a cream and add enough water to make up a litre which I then use for making my tea in the mornings. Its pure white and lovely and creamy but it does need a little sweetener because cows milk is naturally quite sweet so I add a little date paste every time I use it in my tea and it is a really good sub that way. The milk has to be strained through a fine strainer after it is made and the puree left in the strainer gets mixed with some of my non-dairy finished kefir (also made with sesame milk and date paste) which then ferments it nicely. I then blend cooked beans (doesn’t matter what kind but black beans are delish) with the fermented pulp, some miso, about 1/4 cup of nutritional yeast, a splash of sweet chilli sauce, a clove or two of crushed fresh garlic (but you can add garlic powder) and a bit of massell stock powder (my favourite :) ) and blend it all together to make a humus. I then ferment that overnight and it is really delicious and full of probiotics and I don’t waste the pulp that comes from making my milk a win-win situation. I dare say you could crush your seeds in a mortar and pestle to form a paste and then blend them into water but it would just take a bit longer methinks :)

  5. Really great! I’m so happy to see this post! Who doesn’t need something white and fluffy and delicious once in a while?

  6. Wow! This is pretty amazing, thanks for posting.

  7. Pingback: A Christmas Table – Mushroom and Chestnut Wellington, Strawberry and Coconut Trifle and Stollen | Poppy's Patisserie | Bunny Kitchen

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