vegan clotted cream

[Guest guest]

vegan clotted cream ... well almost.

 

whilst we are on food, i just wanted to recommend one product that i

successfully use for purposes which it is not at all recommended for.

 

that is Plamil's egg-free/soya Mayonnaise. Plamil are stalwarts of the UK

vegan movement. once the only vegan company and used to be sponsors to

vegan marathon runs.

 

they do these egg free mayonnaises in 3 flavours at least; plain,

tarragon [ which is my favourite ] and garlic [ which i have never tried

].

 

instead of just using it as a salad dressing, try using it like cream,

sour or clotted cream.

 

for examples, if tossed on spagetti or noodles it make for a really rich

tasty creamy sauce. i reckon that if you were to use some tempeh or some

other vegan bacon substitute you could make a spagetti carbonara look a

like [ no idea if it is a taste-a-like, i cant remember the real thing.

spagetti in a white creamy sauce with little bits of bacon for those that

dont remember ]

 

i am not a fan of the unnatural substitutes, tempeh is cool though as it

is traditional. it is a fine rich sauce to use just with noodles and

veggies. i just had a spinach rice noodle and vegetable dish with it

tonight, really quick, really filling.

 

i have also used the same mayonnaise like clotted cream spreading it

thickly on fresh baked ciabatta bread or toasted crumpet with a dollope

of strawberry jam on top like the *so* English Summer strawberries and

clotted cream.

 

this might be an acquired taste as the mayonnaise is a little sour but i

love it.

 

this quality of richness and creaminess is one that is otherwise missing

from vegan cooking which can tend to be austere. i find that the Plamil

product works better for savoury dishes and the Provomel single soya

cream works well for sweets. i find it a little too sweet or

neutral/synthetic tasting and particularly runny for savoury dishes.

 

the naked vegan chef