Soy Whipped Cream

[Guest guest]

Here is a very nice alternative for Whipped Cream(for vegans) on your pumpkin

pie's this Thanksgiving.

 

Yours to Enjoy,

Judy

Above all things have intense and unfailing love for one another, for love

covers a multitude of sins - forgives and disregards the offenses of others. 1

Peter 4:8

 

 

 

Soy Whipped Cream

 

1 Tbsp soy milk powder

½ Cup water

 

 

OR

 

½ Cup soy milk & 1 tbsp raw cashews

 

 

1/4 Cup Sucanat(sugar in the Raw) or Maple Syrup to taste

½ - 1 Cup Extra Virgin Olive oil (add more if needed)

1 tsp Vanilla or Almond extract

pinch of Sea Salt

A squeeze of lemon juice

 

Preparation:

 

Pour spring water then soy milk powder, OR Soy milk and raw chashews, into a

blender and mix until smooth. Add the sucanat or maple syrup, vanilla and salt.

Blend well. With the blender at a low speed or whip, add the olive oil at a slow

strean until your cream thickens considerably. Pour in a bowl, then add the

squeeze of lemon.

 

Refrigerate for 20 minutes. It will thicken further when chilled. Delicious over

sweet potato pie, pumpkin pie or any other dessert