http://vegclub.proboards.com/index.cgi?board=recipe&action=display&thread=30
Whipped Cream
1 cup soy milk
1 cup oil
1 teaspoon acid
vegantoine: in a blender combine soy milk and acid
vegantoine: turn blender on high for one minute
vegantoine: then, with the blender still on high, slowly pour in the oil in a thin stream until the mixture gets so thick that it appears to block the blender.
put it in fridge.
vegantoine: now for mayo: use olive oil and a good vinegar and add a pinch of salt
vegantoine: for whipped cream use a bland oil (like sunflower) and add some liquid sugar to the oil (about 1/4 cup maple syrup)
for sour cream, instead of 1 teaspoon vinegar, put in two tablespoon vinegar and use a bland oil like sunflower
yeah...the whole process shouldn't take more than 3 minutes
and it will stay firm in the fridge for about 4 or 5 days
for sour cream use a teaspoon of lemon juice and two tablepsoon vinegar
9:14 PM for whipped cream (oh I forgot to say that one) use lemon juice
Whipped Cream
1 cup soy milk
1 cup oil
1 teaspoon acid
vegantoine: in a blender combine soy milk and acid
vegantoine: turn blender on high for one minute
vegantoine: then, with the blender still on high, slowly pour in the oil in a thin stream until the mixture gets so thick that it appears to block the blender.
put it in fridge.
vegantoine: now for mayo: use olive oil and a good vinegar and add a pinch of salt
vegantoine: for whipped cream use a bland oil (like sunflower) and add some liquid sugar to the oil (about 1/4 cup maple syrup)
for sour cream, instead of 1 teaspoon vinegar, put in two tablespoon vinegar and use a bland oil like sunflower
yeah...the whole process shouldn't take more than 3 minutes
and it will stay firm in the fridge for about 4 or 5 days
for sour cream use a teaspoon of lemon juice and two tablepsoon vinegar
9:14 PM for whipped cream (oh I forgot to say that one) use lemon juice
