Prep 1 min
Cook 1 min
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
- 1 cup soymilk
- 1 tablespoon sucanat (optional) or 1 tablespoon brown sugar (optional)
- 1 pinch salt (optional)
- 1⁄4 cup corn oil or 1⁄4 cup other bland oil
- 1 teaspoon liquid lecithin (do not omit)
- 1⁄2-1 teaspoon vanilla extract
- 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.