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From: Bryanna (
Subject:         Re: What can I substitute in a recipi for heavy cream? nt
Date: February 4, 2007 at 8:42 am PST

In Reply to: What can I substitute in a recipi for heavy cream? nt posted by Missy on February 4, 2007 at 7:17 am:

Depends on what you want it for. For whipped cream, there is a new product from germany available in many HFS called Soyatoo.

Here are all the recipes I use for various purposes (PS: you can use Westsoy or Silk organic soy non-dairy creamers, too, but they are kind of swer):


When you need some heavy "cream" for adding to a recipe-- say, for "creaming" a soup, or thickening a vegetable pasta sauce-- make sure you have some soymilk and a box of extra-firm SILKEN tofu (can be lite)(preferably— you can also use regular medium-firm tofu) on hand. Just blend the soymilk and tofu half-and-half in a blender or food processor until it is very smooth (you can even use a mini-processor or a hand immersion blender for small amounts) and add it to your recipe. With this formula you don't have to make up a whole recipe ahead of time and perhaps have half of it hanging around in the fridge waiting to be used.

For instance, if you need 1/2 c. "cream" for your recipe, blend 1/4 c. soymilk with 1/4 c. of the tofu. Don't worry about seasoning it, because you can further season the food you are adding it to.

VARIATION: If you have no silken tofu on hand, use 3 parts soy milk and 1 part unflavored soy protein powder. So, for 1/2 c. “cream”, use 6 T. soymilk mixed with 2 T. soy protein powder. Add a bit more soymilk if this does not make 1/2 a cup. The soy protein powder makes the mixture creamy and rich.


If you are allergic to soy, this is a soy-free variation on the recipe on above. Use three parts non-soy milk (such as commercial rice or almond milk) and one part raw cashew pieces, or, for a very low-fat version, use one part well-cooked white short-grain rice instead (middle-of-the-roaders can use 1/2 part rice and 1/2 part cashews!). Blend until VERY smooth, preferably in a blender. (If you are doing just a small amount, use a small jar attachment to your blender.)

For instance, if your recipe calls for 1/2 c. heavy cream, use 6 T. rice or almond milk and 2 T. cashew pieces or cooked rice, or 1 T. of each.

If you need a rich milk, blend 2-3 T. raw cashew pieces with 1 c. commercial rice or almond milk until smooth.

Makes 1/2 a pint (1 c.)

This tastes rich and doesn’t separate in a hot beverage.

You can make this non-soy by using rice or almond milk and rice protein powder.

To make it:
Blend together until VERY smo0th (use a blender or immersion blender):

1 c. nondairy milk of choice (plain, not vanilla)
2 T. soy or rice protein powder (plain, not vanilla)

Stir in:
2 tsp. cornstarch or wheat starch

Cook in a small pot over medium-high heat, stirring constantly, until thickened. OR, place in a microwave-proof bowl and microwave on HIGH for 1 minute; whisk and cook 1 minute more.

Stir in:

2 T. plus 2 tsp. very light unbleached sugar or white beet sugar
OPTIONAL: 2 tsp. Earth Balance or other good-tasting nondairy margarine

Pour into a covered container and refrigerate. If it’s too thick after cooling, add a little more “milk”.

(could also try Brazil nuts)
You can make the "cream" and then dilute it to make "milk".

"CREAM" (makes 10 T.):
Blend for 3 minutes (don't cheat!) in a blender (not a food processor):

1/4 c. raw cashew pieces or chopped blanched almonds
1/2 c. water
1 tsp. maple syrup
pinch salt

You can use cashew cream "as is". You might prefer to strain the almond milk through cheesecloth (squeeze every last drop out and use the resulting almond pulp in granola or as a facial scrub). Keep tightly sealed and refrigerated. Make fresh every 2-3 days.

To make a little over 1 c. of milk, add 1/2 c. of water to the "cream".

These mixtures will separate in the refrigerator-- just shake. Delicious on cereal and fruit, in hot beverages, etc. You can curdle the 'milk" with a bit of lemon juice to use instead of buttermilk.

NOTE: For cooking, omit syrup and salt.

BRYANNA'S TOFU-NUT MILK (smooth and creamy, but lower in fat)

Blend until very smooth:

scant 1/2 c. SILKEN tofu (any kind)
1/2 c. water

Add and blend further;
1/2 c. more water
1/4 c. Almond or Cashew "Cream"
pinch salt
generous tsp. maple syrup

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