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
My Private Note
Units: US | Metric
- 1Pour the milk into a blender container.
- 2Add the remaining ingredients.
- 3Place the lid on the blender and process for a full minute, by the clock.
- 4This is important to get the oil completely emulsified with the milk.
- 5The milk will thicken slightly, just like real cream.
- 6Store your Soymilk Sweet Crème in a clean container in the refrigerator.
- 7It will keep for a week or so.
- 8Shake the mixture before using, to make sure everything remains well mixed.
- 9It doesn't separate, but the texture is smoother if you shake it or stir it briefly about once a day.
- 10I use my Crème in tea and coffee most often.
- 11It can also be used in cooking and baking if you like.
- 12I haven't tried to whip it, but I suspect it wouldn't whip the way the dairy cream does.
- 13It can be poured over apple cobbler, peach crisp, or fresh strawberries without whipping, and it tastes out of this world.
- 14I prefer to use corn oil, because the flavor is more dairy-like to my taste buds.
- 15You may use any mild flavored oil though, to suit your tastes.
- 16If desired, you may add 1/2 to 1-teaspoon of vanilla to give your Crème extra flavor.
Browse Our Top Beverages Recipes
You Might Also Like...View All Beverages Recipes
Nutritional Facts for Soymilk Sweet Crème
Serving Size: 1 (517 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2278.5
- Calories from Fat 2494
- Total Fat 277.2 g
- Saturated Fat 40.3 g
- Cholesterol 0.0 mg
- Sodium 134.9 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 3.1 g
- Sugars 1.4 g
- Protein 10.9 g