Sunday 21 September 2008

Dairy free vanilla cream recipe

This is the most delicious dairy free and vegan cream that you will ever eat.

Chef uses silken tofu to whip up a thick vanilla cream that is a fabulous accompaniment to any dessert.

This dairy free cream is thick in consistency and has a fresh vanilla flavour because Chef used a vanilla pod to flavour the cream, you can use vanilla extract.

Chefs vegan vanilla cream recipe can be sugar free as you can use xylitol with this recipe if desired which is very low GI instead of sugar.

You can use dairy free vanilla cream recipe with cakes and desserts or as an accompaniment to any sweet dish.

Ingredients for Jeenas Kitchen Dairy Free Cream Recipe
1 Silken Tofu
4-5 tsp Powdered Sugar
1/2 tsp Rapeseed Oil (or other flavourless vegetable oil) (optional)
1 Vanilla Pod (seeds only) or 1 Tbsp Vanilla Essence

Note...'Vanilla pods work best in this recipe,
3-4 tsp Powdered Xylitol can be used instead of sugar (place xylitol crystals into an electric grinder).'

How to make dairy free cream

Place all ingredients into a mixing bowl.

Whisk using an electric whisk.

At first the silkin tofu will not look very creamy, keep whisking for approximately 5 minutes.

You should end up with a thick and creamy dairy free cream.

Cover and refrigerate.

The vanilla cream will thicken a little more in the cold fridge.

Best used and eaten the same day.

Can you see how thick and delicious this tasty dairy free cream is?

Enjoy Jeenas Kitchen delicious dairy free and vegan vanilla cream recipe.


Unknown said...

wow jeena what an idea it looks very creamy great recipe

Anonymous said...

For a person with no experience in buying Tofu, what would you recommend to look for to ensure success?

Chef Jeena said...

Hi Hanna, the tofu I use is called 'silken tofu' ; it is usually found on the supermarket or health shop shelves in a card type packaging.

If you are in the UK sainsburys sell this type of tofu and most health shops do.

Hope this helps, thank you for visiting my food recipe blog.

Jeena. :-)

Catch Katie... said...

can you use powder sugar?

Chef Jeena said...

Hi Kate

Yes this recipe can use powdered sugar also. Slightly more may be needed than the xylitol as xylitol is very very sweet compared to sugar.

Any recipe that uses xylitol sugar can also be used.

Thanks, Jeena. :-)

Anonymous said...

Hi Jeena,

How long will the cream last?
The reason I ask if I use it as a topping on a cake how long will it last in the fridge?

Chef Jeena said...

I would keep a cake in the fridge for no longer than two days topped with fresh soya cream.

To be honest my cakes don't last so long in our house because they get eaten up so quickly.

Thanks, Jeena. :-)

Unknown said...

A quick question Jeena, how much is one silken tofu? (as i don't live in the UK but can find a similar type of tofu)--in terms of grams or ounces?!? Thanks for ur great effort of sharing such great recipes with us!

Chef Jeena said...

Hi Pan

It weighs around 200g maybe a litle more.

Feel free to email if you need anymore help with my recipes.

Thanks, Jeena.

babyed09 said...

Thanks Chef Jeena for posting this delicious recipe. My son will be year old soon and I'd love to make this cake for him. He can't have the top 8 allergens +. Instead of using (tofu (soy) can I use something else to get that creamy texture?