Prep 3 mins
Cook 0 mins
Trying to find parve alternatives locally where I live can be frustrating. Ordering it online can be cost prohibitive. I want a solution that did not come out of a chemistry lab, doesn't cost more than gold, and doesn't taste parve. I used this with Chocolate Orange Pavlova and it got rave reviews.
- Pour soy milk and 1/4 c canola oil into a mixing bowl.
- Mix with an immersion blender. (If you don't have an immersion blender, you can mix this in a blender.).
- Slowly add the rest of the oil as you continue to blend.
- You can drizzle in some more oil if you need to thicken it up.
- Blend in the maple syrup and vanilla extract.
I don't know what parve is, but I was looking for a dairy free sub. for whipping cream for my chicken recipe. I used 1/4 coconut oil and 1/4 cup almond milk, nothing else. It turned out well and was easy with the immersion blender. Thanks.
OK, I made this tonight but I will try again before giving stars. I used almond milk so maybe that was the problem. I have an immersion blender but it seemed like a small amount for using that so I tried first with the regular blender. Could not tell a difference after adding the 2nd set of oil... never thickened up. I stuck my finger in it and it was warm... probably from the heat of the motor. I tried adding soy lecithin but that didn't do anything either. I put it in the freezer for a bit and then tried the immersion blender. Still didn't work so it ended up being "strawberries and cream." Hubby still liked the flavor but I could taste the "fishy" flavor of the canola oil. Not sure what I will do next time... like the idea of coconut oil but I would have to heat it up to make it liquid so not sure how that would work.
Thanks for this easy recipe! The cream holds great for me, I even used it in cakes. Okay, we did eat it in 2 days, so I can only say it holds up well for 2 day. lol I am not measuring oil anymore, I keep adding it until it reaches the consistency I want.