Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 I found a recipe that I'd love to try (Smokey Sweet Potatoes Au Gratin), but it calls for heavy cream. Does anyone know of a good vegan alternative for this? I love chipotle peppers and this recipe calls for it so I'd really like to be able to make it. If anyone has suggestions, I'd appreciate it. Thanks! Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 On 10/16/07, maria <gihee25 wrote: > > I found a recipe that I'd love to try (Smokey Sweet Potatoes Au Gratin), > but it calls for heavy cream. Does anyone know of a good vegan > alternative for this? Combine equal parts non-dairy milk (soy, rice, almond, etc.) and extra-firm silken tofu in the blender as a substitute for heavy cream. (This tip comes from " Nonna's Italian Kitchen " by Bryanna Grogan.) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I have no clue how it would work in a heated dish...but for " ice cream " recipes calling for heavy cream, I use cashews blended in an equal amount of water. (blend until smooth; quite a while!) On 10/16/07, Sparrow R Jones <sparrowrose wrote: > > On 10/16/07, maria <gihee25 <gihee25%40>> wrote: > > > > I found a recipe that I'd love to try (Smokey Sweet Potatoes Au Gratin), > > but it calls for heavy cream. Does anyone know of a good vegan > > alternative for this? > > Combine equal parts non-dairy milk (soy, rice, almond, etc.) and > extra-firm silken tofu in the blender as a substitute for heavy cream. > > (This tip comes from " Nonna's Italian Kitchen " by Bryanna Grogan.) > > Sparrow > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 > Combine equal parts non-dairy milk (soy, rice, almond, etc.) and > extra-firm silken tofu in the blender as a substitute for heavy cream. I also like this system because you can control, by increasing or decreasing the amount of non-dairy milk, the exact thickness of your 'cream'. Additionally, it makes a neat fake bechamel sauce, if you add some seasonings to help out, for other dishes - eg on top of vegan moussaka or vegan lasagna. Love, Pat Quote Link to comment Share on other sites More sharing options...
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