Pourable Dairy-Free Cream

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to drown all of our Holiday desserts. . .

 

 

* Exported from MasterCook *

 

Pourable Dairy-Free Cream

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup crumbled silken tofu

1/2 cup commercial plain soy, almond, or rice milk

4 teaspoons sugar or maple syrup

1/8 teaspoon coconut extract*

pinch salt -- optional

 

Place all the ingredients in a blender or food processor, and process until very

smooth. Place in a covered container, and refrigerate for several hours or

overnight before using. It will keep about 4 days.

 

*The coconut extract doesn't make the cream tast like coconut but gives it a

rich flavor.

 

You can make a plain " cream " for cooking by omitting the sugar.

For a soy-free version, use 3 parts any dairy-free, soy-free milk blended with 1

part raw cashew pieces or well-cooked, short-grain white rice. Blend until very

smooth.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : If you use soft silken tofu, this is like a cereal cream. If you use

firm or extra-firm silken tofu, it will make a thick pouring cream for puddings

or desserts. To make this soy-free, substitute cooked short-grain brown rice

for the tofu, and use almond, rice, oat, or other dairy-free milk.

Nutr. Assoc. : 0 0 0 0 0