December 23, 2013 15 Comments
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!).
Thick Soy Cream
(quantity: approximately 300ml or 1 1/3 cups)
2 Tbsp** organic cornflour
250ml/1 cup soy milk
90g/3oz vegan margarine
50g/1.76oz caster sugar
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.
* 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.
Each Monday, I feature a delicious recipe that is enjoyed by my own family – I hope your family enjoys it too!