Vegan Heavy cream(mayo, sour cream, whipped cream)

[antoine]

Okay so this is a base recipe for:

mayonnaise
heavy cream (crème fraiche)
whipped cream
and
sour cream

You need a very good blender for this. The basic recipe is simple but you must follow the steps exactly.

1 cup soy milk (unsweetened) ...(I like Natura brand)
1 cup oil (depending on what you are making you will use different oils, but sunflower oil is a good staple)
1 teaspoon acidifier (lemon juice, vinegar)


Heavy Cream (Crème Fraiche)

In blender pour soy milk and lemon juice.
allow to sit for about 5 minutes.

Cover blender. Turn on blender on high for 1 minute. (THIS IS ESSENTIAL...the blender must run for 1 whole minute on high)

After one minute, slowly pour in the oil using the hole in the blender's lid....try to pour in as thin a stream as you can and as slowly as you can.

Eventually the blender will jam because the mixture will get very very thick. If this does not happen continue adding a bit more oil (in a VERY thin stream) you should need the same amount of oil as soy milk, no more, but sometimes you may need a little bit more. (no more than 1/8 cup more usually)

pour the thick mixture in a container and refrigerate. It will be ready to use in 1 or 2 hours and should be good for about a week.

Mayonnaise.

for mayonnaise, use vinegar instead of lemon juice. add a teaspoon of salt and a teaspoon of mustard. let sit for a minute in the blender. Then add soy milk. for the oil, extra virgin olive oil is probably best.

Sour cream

for sour cream use vinegar and it should be 2 tablespoons of vinegar(regular white is probably best, but apple cider vinegar is healthier), NO SALT.

the oil should be a flavourless oil (like sunflower oil)...since you have more liquid (vinegar) you may need a bit more oil.

Whipped cream.

excatly the same as the crème fraiche but, mix 1/4 cup to 1/2 cup of maple syrup in with the oil before you pour it in (depending on how sweet you like your whipped cream!) and add 1/4 cup oil...


Now I know what many of you "healthy" people are thinking: "wow! that is a LOT of oil!" This is true...these are not health foods by any means...BUT...not only do they not have the cruelty and the immune destroying effects of dairy products, BUT, they also have a WHOLE LOT less oil than the dairy and egg alternatives.

I used to make my own mayo (from scratch) and the ingredients are: one egg yolk, mustard and salt and OIL...ALL OIL...mayo is 99% oil!

sour cream, whipped cream and crème fraiche are all more than 80% fat. (35% is the separation that they use, SCIENTIFICALLY more than 80% of the actual calories come from fat!!!)

so these versions are all about 50% oil...still lots of oil, granted...but a WHOLE LOT Less than the alternatives.


plus, you won't feel sick after eating them as you do after you eat dairy products. :-)


These will all last about a week, but they are best for a few days only, so make them fresh. If one turns after a week...don't panic! just put it in the blender again with 1/4 cup fresh soy milk...and repeat the process with 1/4 cup oil...it should "come back to life" ;-)

[ericot]

what brands of soy milk do you reccomend?

[antoine]

Natura...it is all organic, made by a local company (in Québec) all the soy that they use is grown in certified organic Canadian farms. And the company only makes soy products...they are not owned by a dairy or Kraft or whatever...;-)

[sarahcl]

wow! this is great! do u have any recipe with coconut milk?

[antoine]

you could make it with coconut milk but coconut milk has a very strong and distinct flavour...so the cream would taste of coconut...which would probably be fine for the whipped cream and the crème fraiche (heavy cream), but not sure how it would work for the sour cream and mayo?

as well, if you use coconut milk, be aware that it is very fatty, so you may need to add less oil.

[antoine]

If you want to make this less oily, you could make the cashew cream version.

you need a high-powered blender or a REALLY good coffee grinder.

it's easy...just turn the cashews into flour and slowly add water until you have the desired thickness. It will not make as thick of a cream, but it will make a good base for cream sauces.