How to make Vegan Heavy Cream??
Posted by 4mygirls on Mar 25, 2011 · Member since Mar 2011 · 187 posts
Hello All,
I"m just turning the corner from ovo/lact to full vegan. Does anyone know what I could substitute for Vegan Heavy Cream?I really want to try the Vegan Mozzarella Cheese Recipe from this site. I do have Soy Milk and Arrowroot ;)b
Thanks for Your Time
what recipe is it? that might help to give the link :)
I use the Silk soy creamer. MimicCreme has a product that is suppose to be interchangeable with heavy cream but imho it taste like ass.
I haven't tried any of these exactly, but they are from Jenn Shagrin's Veganize This! (blog and cookbook):
-1/2 cup raw cashew pieces + 1/4 cup almond slivers in bowl, cover with warm water. Soak overnight. Drain, puree with 1/2 cup water. Blend and add water until completely smooth. Consistency should be like milkshake. (good for savory dishes)
-1 cup of highest fat nondairy milk you can find, pour into saucepan. Mix 2 tbs cornstarch + 2 tbs ice cold water. Heat nondairy milk over medium high, stirring frequently, until begins to boil, then add cornstarch mix. Cook, stirring continually, until reduced by 1/2. (good for all dishes)
-14 ounce can coconut milk into saucepan. Mix 1 tbs cornstarch + 1 tbs ice cold water. Heat coconut milk over medium high, stirring freq. until begins to boil, then add cornstarch mix. Cook, stirring continually, until reduced by 1/3.
-1 pint soy creamer into saucepan. Mix 2 tbs cornstarch + 2 tbs ice cold water. Heat soy creamer over medium high, stirring freq until begins to boil, then add cornstarch mix. Cook until reduced by half. (good for all dishes)
Soy creamer is really is soymilk with added oil and some thickeners. The trouble is, I'm not sure if oil will emulsify properly in your application. I have whisked oil with almond milk for making ice cream, rather than using creamer, and it didn't separate out through the process.
Thanks for all your help...I live in a small town and it's very hard for me to find alot of the ingredients that I need :-\
But I'm not going to let that stop me...just might slow me down(LOL)!! ;)b
I would not recommend using Silk creamer. It's extremely sweet and would ruin a savory dish. I found that out the hard way. I also tried the cashews blended with water approach and it works well.
Thanks fuzzys, I think I'll try that one next time...gotta use up all those nuts from Christmas ;)b
I would not recommend using Silk creamer. It's extremely sweet and would ruin a savory dish. I found that out the hard way. I also tried the cashews blended with water approach and it works well.
I use silk all the time and have never notice a sweetness in my savory recipes...after all dairy cream has a natural sweetness to it as well. I use the plain one and just notice a definite richness. I would prefer an organic product but so far silk is all that I have found.