1 cup soy milk
1 tsp vanilla essence
pinch celtic sea salt
2 Tab Maple syrup (or you could use honey if you are only dairy intolerant)
1 cup Rice Bran oil
1-2 teaspoons fresh Lemon juice.
Put first 4 ingredients into blender and blend on high for 30 sec.
Pour oil in slowly and blend on high until all oil is used.
Keep blender going and blend for a minute.
Turn blender down to low and fold in juice. Blend for 15 secs. This will thicken the cream. Refridgerate.
This would be delicious sandwiched between ginger cake.