This is a great replacement for dairy cream, perfect for things like sweet pies and pancakes, and extremely easy to make.
1 cup cashews (soaked in water overnight, drained and rinsed)
1/4-1/2 cup of water
1 Tablespoon maple syrup
1-2 teaspoons vanilla extract
Put all ingredients in a blender and blend away!
This recipe was from when milk and butter was too expensive to use in cooking. It is an inexpensive, easy to make, delicious recipe for an entirely vegan chocolate cake. It uses no soymilk, so is perfect for people who dislike, or are allergic to soy
3 cups flour
2 cups sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
3/4 cup vegetable oil
2 tbsp vinegar
2 tsp vanilla
2 cups cold water
Mix the dry ingredients, add the wet ingredients. Stir until smooth. Set oven at 350 degrees Fahrenheit for 40 minutes. Makes 1 9-inch round cake
This makes a stiff cream, suitable for topping cakes. The secret for this cream is the beating. Use an electronic beater if possible
1 teaspoon cornflour
1/2 cup of soymilk (preferably white So Good)
100 grams dairy-free margarine (e.g. Olivani)
3 teaspoon icing sugar
A few drops vanilla essence
In a small bowl blend the corn flour into a paste with a little of the soymilk. Put the rest of the soymilk into a saucepan and bring to the boil. Pour it into the cornflour mixture, stir continuously (to make thick white sauce) and return to the pan. Make sure mixture doesn't have any lumps. Stir over the heat for a minute or two until the mixture thickens, then remove from the heat and leave until completely cold. In another bowl, beat the margarine until it's light and creamy, then gradually whisk in the cooled cornflour mix. It's important to add the cornflour mix gradually, whisking well as then you will produce a beautifully light whipped cream. Add the icing sugar towards the end, a teaspoon at a time, tasting the mixture after each addition until it tastes just right. Finally, add the vanilla essence
This ice-cream recipe is a winner with both adults and children alike. Unlike commercial ice-cream it is sugar free, gluten free, low in fat, free of artificial coloring and preservatives and is cheap and easy to make
1/2 cup of soy or rice milk
Peel bananas and slice into 6 pieces. Freeze. Remove from freezer and put in blender. Pour in the milk and blend until smooth and creamy. Serve immediately
This is expensive to make, but also a very easy recipe, and it tastes great!
1 packet of silken tofu
1 packet of dairy-free chocolate chips
3 Tablespoons maple syrup
Melt the chocolate chips. Add all ingredients into a food blender. Blend until it has a smooth texture with no lumps in it.
Vegan Cream Cheese
This is really easy!
In a blender put one crumbled block of tofu, two heaped dessertspoons of cashew butter, the juice of one lemon, half a teaspoon of salt and a teaspoon of maple syrup or another sweet syrup. Blend until smooth.
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