Vanilla Soy Cream

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Vanilla Soy Cream

Makes 3 cups—Dairy-free

 

With its firm yet creamy consistency, this versatile

cream can be piped through a pastry bag and used as a

dessert topping. It also can be spread as a icing on

muffins and cakes.

 

1 cup unfiltered apple juice

3 1/2 Tbs. agar-agar flakes

1 Tbs. kudzu

2 cups vanilla soy milk

3 Tbs. maple syrup

2 Tbs. vanilla extract

2 tsp. alcohol-free almond extract

2 Tbs. almond butter

1/4 tsp. sea salt

1/4 tsp. ground cardamom

In small saucepan, combine juice and agar flakes and

allow to sit 10 minutes. Bring to a simmer over medium

heat and cook 10 minutes.

 

In small bowl, dissolve kudzu in 1/4 cup soy milk. Add

remaining soy milk, maple syrup, vanilla, almond

extract, almond butter, salt and cardamom. Whisk kudzu

mixture into apple juice and cook 12 to 15 minutes,

stirring often. Transfer mixture to shallow dish,

bring to room temperature, then refrigerate until set,

about 1 hour. Blend mixture in food processor until

smooth. Refrigerate until ready to serve.

 

PER 1/4-cup serving: 76 CAL; 2 G PROT; 3 G TOTAL FAT

(0 SAT. FAT); 11 G CARB.; 0 MG CHOL; 26 MG SOD.; 0 G

FIBER

 

 

 

 

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ParadeMark 12: 30,31

 

 

 

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