Plant-Based Cream

Hi and welcome to The Vegan Corner. Have you ever struggled while trying to cook things like sauces, soups, curry or even risottos, just because you couldn’t find a good, plant-based creamy component? Well, there are many ways to add creaminess back into a dish without necessarily having to add unhealthy ingredients, so let’s see how we do just that, and add some serious richness back into your

food. Today we are going to create three completely different creams, so that you’ll be able to choose which one is better suited for you and the recipe you are preparing. To make the first cream, which is the lowest in fat, simply place the tofu and the water in a food processor and blend them until the two ingredients combine into a fluid creamy mixture, which is in fact the final

cream. This is one of our favourite options when it comes to adding little if any fat into a recipe, but it doesn’t necessarily have to float everyone’s boat, so let’s move on to the second method. 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. The cashews we are using are not soaked, because this blender is perfectly capable of turning them into a smooth cream. However, if you are using a less powerful blender, you can always soak the nuts for a few hours, or add a bit more water. Last but not least, the third option, which is for those who don’t mind the use of

oil. This method yields a cream that is optimal fo savoury preparations, and quite frankly… it also happens to be a delicious dipping sauce. The first thing we are going to do is to 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 and

place them into the jug of a blender. Next, add in the oil (you can use any oil you prefer), the lemon juice and the salt, and blend the ingredients together to create the most amazing and smooth emulsion. Just add a dollop of this cream onto a soup, and see it turning into something twice as beautiful and way more delicious. 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. After all I’m not really asking you to blend white truffles, champagne or saffron, right? Other popular options to get creaminess back into a dish are: coconut milk, which works perfectly but also adds saturated fats and a lot of

flavour that might be inappropriate for the dish you are making, soy cream, which is also great, but not easy to find all over the world, and vegan butter, which is generally tasty and effective but also made out of over-refined ingredients. And here you can see the final creams. We hope that you’ll find these three recipes useful, and that they will help you to be more creative while making

any divine vegan treat you like to enjoy. If you liked today’s video, please don’t forget to give it a thumbs up before moving on, and subscribe if you haven’t already. Many thanks for watching and on to the next video.
Hi and welcome to The Vegan Corner. Have you ever struggled while trying to cook things like sauces, soups, curry or even risottos, just because you couldn’t find a good, plant-based creamy component? Well, there are many ways to add creaminess back into a dish without necessarily having to add unhealthy ingredients, so let’s see how we do just that, and add some s...