Soymilk Sweet Crème

"I use plain homemade soymilk with this recipe, so I usually have to add sugar and salt to the milk to make it taste right. If you are using store-bought soymilk then it is probably already sweetened, so you can omit the sugar and salt. hillbillyhousewife.com"
 
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Ready In:
2mins
Ingredients:
6
Yields:
1 cup
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ingredients

  • 1 cup soymilk
  • 1 tablespoon sucanat (optional) or 1 tablespoon brown sugar (optional)
  • 1 pinch salt (optional)
  • 14 cup corn oil or 1/4 cup other bland oil
  • 1 teaspoon liquid lecithin (do not omit)
  • 12 - 1 teaspoon vanilla extract
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directions

  • Pour the milk into a blender container.
  • Add the remaining ingredients.
  • Place the lid on the blender and process for a full minute, by the clock.
  • This is important to get the oil completely emulsified with the milk.
  • The milk will thicken slightly, just like real cream.
  • Store your Soymilk Sweet Crème in a clean container in the refrigerator.
  • It will keep for a week or so.
  • Shake the mixture before using, to make sure everything remains well mixed.
  • It doesn't separate, but the texture is smoother if you shake it or stir it briefly about once a day.
  • I use my Crème in tea and coffee most often.
  • It can also be used in cooking and baking if you like.
  • I haven't tried to whip it, but I suspect it wouldn't whip the way the dairy cream does.
  • It can be poured over apple cobbler, peach crisp, or fresh strawberries without whipping, and it tastes out of this world.
  • I prefer to use corn oil, because the flavor is more dairy-like to my taste buds.
  • You may use any mild flavored oil though, to suit your tastes.
  • If desired, you may add 1/2 to 1-teaspoon of vanilla to give your Crème extra flavor.

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