Oil-free Non-coconut Vegan Whipped Cream
Cook time:
Total time:
- 32 oz. soy milk
- 47 milliliters (3 table spoons and ½ teaspoon) white wine vinegar
- Sugar (to your liking) - optional
- Heat soy milk in a pan at low to medium heat. Do not bring it to boil.
- Continue to cook while continuously stirring until it thicken
- Remove from the heat and wait until it becomes 120 degrees F.
- Pour vinegar and gently stir. Do not stir too much.
- Set aside for a couple of hours until it cuddles
- Pour the mixture into a colander lined with a cloth
- Set aside for at least half an hour
- Gently squeeze water out
- Put a weight on the cloth and set aside for an hour
- Put the cream in a food processor and mix well
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/oil-free-non-coconut-vegan-whipped-cream/
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