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Soymilk Sweet Crème

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  • 1 cup soymilk
  • 1 tablespoon Sucanat or brown sugar (optional)
  • 1 pinch salt
  • 1/4 cup corn oil or other bland oil
  • 1 teaspoon liquid lecithin, see note

I use plain homemade soymilk with this recipe, so I usually have to add sugar and salt to the milk to make it taste right. If you are using store-bought soymilk then it is probably already sweetened, so you can omit the sugar and salt. 
Pour the milk into a blender container. Add the remaining ingredients. Do not omit the lecithin, it is one of the main ingredients. See the note below, if you are unfamiliar with lecithin. 

Place the lid on the blender and process for a full minute, by the clock. This is important to get the oil completely emulsified with the milk. The milk will thicken slightly, just like real cream. 

Store your Soymilk Sweet Crème in a clean container in the refrigerator. It will keep for a week or so. Shake the mixture before using, to make sure everything remains well mixed. It doesn't separate, but the texture is smoother if you shake it or stir it briefly about once a day. I use my Crème in tea and coffee most often. It can also be used in cooking and baking if you like. I haven't tried to whip it, but I suspect it wouldn't whip the way the dairy cream does. It can be poured over apple cobbler, peach crisp, or fresh strawberries without whipping, and it tastes out of this world. I prefer to use corn oil, because the flavor is more dairy-like to my taste buds. You may use any mild flavored oil though, to suit your tastes. If desired, you may add 1/2 to 1-teaspoon of vanilla to give your Crème extra flavor. 

I invented this recipe after trying store-bought Soymilk Creamer. My version tastes better, has a creamier, thicker texture, and is a darned sight cheaper too.

Note on Liquid Lecithin: I buy this at the health food store. Lecithin is a natural byproduct of soy beans. It acts as an emulsifier. This means it makes oil combine more completely and smoothly with other liquids. Lecithin is also the active ingredient in nonstick cooking spray. Lecithin costs about $5 a bottle, but it lasts for years in the cupboard or the fridge. It is amber colored and tasteless. If you really want to try this recipe and cannot find liquid lecithin, then try spraying a full 5 second blast of nonstick spray into the blender before processing. This will not be the equivalent of a full teaspoon of liquid lecithin, but it may be enough to emulsify the mixture for a while. Crème made this way may separate briefly after about 24 hours. Stir or shake it vigorously to reblend. You will not get your best results using nonstick spray instead of real liquid lecithin. The results are adequate though, and nonstick spray is more likely to be in the cupboard for a spur of the moment creative cooking urge.

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