Prep 8 mins
Cook 0 mins
I discovered this on an online forum - works well!
- 3⁄4 cup soymilk
- 1 tablespoon lemon juice
- 1 cup oil
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Using a Blender:.
- 3/4 cup soy milk.
- 1 tbsp lemon juice.
- blend for a minute and a half on high.
- While still blending, separately mix:.
- 1 cup of sunflower oil (other oils will work but the taste will vary).
- (personally, I use a mix of sesame seed oil and canola oil sometimes)
- with 1/2 teaspoon vanilla extract
- and a tablespoon maple syrup.
- add this second mixture very slowly to the blender mixture in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil).
- Voila! Heavy Cream!
Absolutely brilliant, thank you!
This worked phenomenally. I used it to make a vegan cauliflower based alfredo sauce. The whole thing turned out amazing and now I have tons of super fluffy "heavy cream" to use in whatever I choose.
To the other reviewer, I have found in my experience that often if it calls for soy milk specifically, use soy. Maybe it's the fat content or what have you, I don't know. I'm an almond milk drinker, myself, however I do keep some soy on hand for the event that it's needed in a recipe.
I tried to make this five minutes ago mostly because I have all of the ingredients and I need vegan heavy cream for a squash soup. I don't have a working blender--maybe that's why it failed? I used a food processor--which has a pretty good whipping speed. I used almond milk and a canola/olive oil blend. The resulting mixture has the same consistency as the almond milk (watery) with a lemon tang. Maybe the blender is absolutely essential...