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Ok, I bake and play with chocolate. I recently had served up a special batch of my, now infamous, Creme Brulee and white and dark chocolate mousses at a party. A friend of mine wanted to try both of these but couldn't as she's vegan. Both recipes use Heavy Cream. I've been getting requests for vegan friendly desserts, but haven't had any good success whipping non-dairy items to the point of good 'stiff peaks.' And flavorwise, to me ruins the experience of my Creme Brulee.
People have been telling me about this Soyatoo Organic Topping Cream, which I cannot find anywhere!! The online sites are completely sold out as well.
Does anyone know of any other substitutes that would work?
People have been telling me about this Soyatoo Organic Topping Cream, which I cannot find anywhere!! The online sites are completely sold out as well.
Does anyone know of any other substitutes that would work?
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Los Angeles
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Re: Help!! Vegan Substitute for Heavy Cream
Thu, November 15, 2007 - 2:46 PMI've heard that coconut cream works well, but I don't usually make anything that would require heavy cream, so I've never had a need to try it. Worth a shot any way!
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Re: Help!! Vegan Substitute for Heavy Cream
Mon, November 26, 2007 - 9:15 AMIt depends on what you're trying to make. Creme Brulee doesn't usually have whipped cream in, but it does use a heavy cream. The point of creme brulee is not to have something that whips up to peaks, but to have something really fatty. In that case, coconut milk with the fat in it will work just fine. I have made vegan custards using silken tofu, as well, combined with a gelatinizing agent such as agar agar or carrageen.
If you want a whipped cream, I have only done this raw using coconut milk, coconut butter, lecithin, vanilla, and agave. After combining these ingredients in the blender, you would set them in the freezer or refrigerator. It melts when warm, so it has to set up and be served cold.
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Re: Help!! Vegan Substitute for Heavy Cream
Mon, January 21, 2008 - 11:52 AMI just got a carton of Soyatoo whipping cream at Whole Foods. The cans of whipped cream always are gone in a second and always leave a ton of cream in the can after the air is gone. I have a great recipe for lime mousse that is used as a filling for white cake that I want to try this out with. -
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Re: Help!! Vegan Substitute for Heavy Cream
Tue, January 22, 2008 - 2:24 PMhold your britches,
I have a recipe at home (actually 2)
I'll post tonight
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Re: Help!! Vegan Substitute for Heavy Cream
Mon, February 4, 2008 - 12:42 AMYou could use soy milk powder, but reconstitute it with half the normal amount of liquid (or as needed to achieve the right consistency).
I find that smp creates a fairly strongly flavoured milk, so you might also want to add a bit of sweetener, and/or possibly use something like rice or almond milk to to reconstitute it!
Coconut milk sounds tasty, though I'm not sure it's thick enough. You could thicken it with cornstarch though, or added solid coconut shortening (did I just hear arteries clang shut? ;), or something like that. Not sure how the thickeners might affect the overall product, but it's worth a shot. Do tell us what works please! -
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Unsu...
Re: Help!! Vegan Substitute for Heavy Cream
Wed, March 5, 2008 - 12:29 AM"Silk" creamer works like someting else when I use it for things like gravy and cream soups. I also have used in in place of buttermilk in biscuits.
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Re: Help!! Vegan Substitute for Heavy Cream
Wed, March 5, 2008 - 12:32 AMSoy milk powder with half the water would be a good replacement for condensed milk maybe, but cream has a much higher fat content. You know, that whole "rises to the top" thing.
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Re: Help!! Vegan Substitute for Heavy Cream
Wed, March 5, 2008 - 11:01 AMMy best guess would be you would need to end up with a cutard type thing, so if you're going to whole foods you could probably find a little packet of agar agar, it's a thickening agent like gelatin but it's take from sea wead i think. If you read the package it might give you a good idea on how you can turn let's say for example silk's coffee flavor or spice flavor also available at whole foods into a custard consistency.
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Re: Help!! Vegan Substitute for Heavy Cream
Thu, March 6, 2008 - 5:56 PMhow about thickening a nut milk with Guar Gum powder? I like to use nut milks in baked goods for the lovely flavors...think you could have a creme brulee with a hazelnut flavor!
Good luck!
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Re: Help!! Vegan Substitute for Heavy Cream
Wed, March 26, 2008 - 6:16 PMOr...what about using vegan cream cheese thinned with soy milk in a blender?
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Unsu...
Re: Help!! Vegan Substitute for Heavy Cream
Mon, March 31, 2008 - 2:48 PMthis is antoine's recipe but i was able to use it as a replacement for heavy cream in several recipes. it's magically delicious.
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it tastes almost exactly like thick crème fraiche:
in a blender
3/4 cup vanilla (or unsweetened) soy milk
1 tablespoon lemon juice
blend for a minute and a half on high
mix well 1 cup of sunflower oil (or 1/4 almond and 3/4 sunflower oil) with 1/2 teaspoon vanilla extract and a tablespoon maple syrup...add this mixture very slowly, in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil)
refrigerate...will keep in the fridge for about a week.
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