Some of the things that people seem to be missing in the vegan pantry are all the ingredients that are generally needed to add richness and creaminess to a dish. Although there are plant-based options out there, such as soy-based cream and vegan butter, wouldn’t it be better if we could create something ourselves at home, possibly using easy-to-find ingredients? If you ever struggled trying to make a luscious risotto or a creamy soup, or you simply weren’t happy with the richness of your last Indian curry… wait to see this one and I’m 100% sure that you will never face that struggle again.
- To make the first cream, place the tofu and the water in a food processor and blend them until the two ingredients combine into a fluid creamy mixture. This is one of our favourite options when it comes to adding little if any fat into a recipe.
- For the second method, place the cashew nuts and the water into a container, and blend at high speed until you obtain a super-creamy fluid paste that you can use to create the most amazing and velvety risottos and sweet sauces. If you are using a less powerful blender, soak the nuts for a few hours, or add a bit more water.
- For the third cream, clean the onions, cut them in half, steam them for 30 minutes with the cut facing down, and cool them down just a bit.
- Once that’s done, measure the amount of onions specified in the recipe, place them into the jug of a blender, add in the oil, the lemon juice and the salt, and blend the ingredients together to create the most amazing and smooth emulsion.
- These three creams are able to deliver very different results, depending on the quantities used and the application. However, the best way for you to find out which one you prefer and for what use it is best… is to try them.
- For the first cream, feel free to use any kind of tofu you want, knowing full well that they all work as long as you adjust the quantity of water to get the consistency you want.
- For the second cream, all kinds of nuts will work; so don’t be afraid to try more exotic and flavoursome varieties. Once again, you might need to adjust the quantity of water to get cream of the right consistency.
- For the third cream, any member of the allium family should work beautifully, leeks and garlic included. For the oil, use the one that you prefer, but oils like grapeseed and sunflower work best, because of their almost complete lack of colour and flavour.
Preparation Time: 15m
Cooking Time: 30m
Total Time: 45m
Storage Times: Keeps for 3 days in the fridge and for 2 months in the freezer. However, it is best to make the tofu cream when needed, as it doesn’t really keep well in the freezer.