Homemade plant-based cooking cream
A homemade plant-based cream is the best option for making creamy dishes and sauces free of cholesterol, trans fats, additives and preservatives.
With just 3 ingredients, we can make a cream cheaply, easily and quickly that adds flavor and texture to recipes in a delicate way, creating velvety creams and sauces.
It is therefore ideal for making savory muffins, vichyssoise, and sauces such as green peppercorn sauce or carbonara sauce.
In addition, since its main ingredient is soy milk, this liquid cream contains protein, isoflavones, lecithin, omega-3 fatty acids, fiber, vitamins A, E, K and B9 (or folic acid), calcium, phosphorus, magnesium and potassium.
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Notes
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- Step 1We put the soya milk and salt in the blender cup. We add a little oil and start beating.
- Step 2We continue beating while we slowly remove the rest of the oil, until we see that all the ingredients are well integrated. Once all the ingredients are well mixed, we stop beating and pass the cream to a container and then use it in the recipes we want.