Oil-free Non-coconut Vegan Whipped Cream
Cook time: 
Total time: 
 
Ingredients
  • 32 oz. soy milk
  • 47 milliliters (3 table spoons and ½ teaspoon) white wine vinegar
  • Sugar (to your liking) - optional
Instructions
  1. Heat soy milk in a pan at low to medium heat. Do not bring it to boil.
  2. Continue to cook while continuously stirring until it thicken
  3. Remove from the heat and wait until it becomes 120 degrees F.
  4. Pour vinegar and gently stir. Do not stir too much.
  5. Set aside for a couple of hours until it cuddles
  6. Pour the mixture into a colander lined with a cloth
  7. Set aside for at least half an hour
  8. Gently squeeze water out
  9. Put a weight on the cloth and set aside for an hour
  10. 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/