Saturday, October 23, 2010

Vegan Soy Cream Recipe

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.

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