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Soy Cream Recipe

  • 2 min read

Soy cream was first developed in the early 1980s by a group of vegan chefs who were looking for a way to create a vegan alternative to dairy cream. The first soy cream recipes were quite simple, but they have since evolved to include a variety of different flavors and textures.

This recipe is a simple and easy-to-make soy cream recipe. It is made with just a few ingredients that are easy to find. The cream is thick and creamy, and it is perfect for use in a variety of dishes.

Soy Cream: A Vegan Alternative to Dairy Cream

Soy cream is a vegan alternative to dairy cream that is made with soy milk, cornstarch, and oil. It is thick and creamy, and it can be used in a variety of dishes, such as soups, sauces, and desserts.

Soy cream is a great option for vegans and lactose intolerant people who are looking for a creamy and flavorful alternative to dairy cream. It is also a good source of protein and fiber.

This recipe for soy cream is simple and easy to make. It is made with just a few ingredients that are easy to find. The cream is thick and creamy, and it is perfect for use in a variety of dishes.

Here are some of the things you can use soy cream for:

  • Soups: Soy cream can be used to thicken soups and give them a rich and creamy flavor.
  • Sauces: Soy cream can be used to make sauces, such as alfredo sauce or béchamel sauce.
  • Desserts: Soy cream can be used to make desserts, such as pies, cakes, and puddings.
Soy Cream Recipe
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Soy Cream Recipe

Course: DrinksDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking timeminutes
Calories

150

kcal

Soy cream is a vegan alternative to dairy cream. It is made with soy milk, cornstarch, and oil. It is thick and creamy, and it can be used in a variety of dishes, such as soups, sauces, and desserts.

Ingredients

  • 1 cup soy milk

  • 2 tsp cornstarch

  • 1 pinch of salt

  • 1/4 cup oil (neutral flavor, e.g. canola oil or sunflower seed oil)

  • Mix together the soy milk and cornstarch in a small saucepan.
  • Heat over medium heat, whisking constantly, until the mixture comes to a boil.
  • Reduce heat to low and simmer for 1-2 minutes, or until the mixture thickens.
  • Remove from heat and stir in the salt and oil.
  • Let cool completely before using.

Notes

  • For a richer flavor, you can use soy milk that has been fortified with calcium and vitamins.
  • If you don’t have cornstarch, you can substitute another thickener, such as arrowroot powder or tapioca starch.
  • The soy cream can be made ahead of time and stored in the refrigerator for up to 5 days.
  • This soy cream is best used immediately after it is made, but it can also be stored in the refrigerator for up to 5 days.
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