Before we get to the yummy food, I'd just like to mention that I have finally put up my About Page. I should have done it a long time ago, but I really struggle with writing about myself. My Google Analytics tell me that little Magic Jelly Story book on my sidebar gets clicked a lot, so it was pretty remiss of me to leave that page empty for so long! Now, on to dessert... Whenever I buy a new vegan cookbook I go straight to the index to check out the cheesecake recipes. I am always so disappointed if the recipe starts with "2 tubs Tofutti cream cheese" - I just really prefer making things from scratch. It's so much more satisfying, usually tastes better, & you know exactly what the ingredients are.Read More
I've been experimenting with creating a vegan whipped cream recipe. My aim was to make non-dairy cream without a strong soy, almond or coconut flavour, that tastes mild & creamy so that it enhances rather than competes with the dishes it accompanies. Also, I wanted to make sure that once it's whipped, it's stable & doesn't deflate (I haven't used gums or stabilisers), & also has the right weight & mouthfeel. Most importantly, I wanted it to have the freshness of dairy cream - light, sweet, fluffy, melting & clean on the palate - not greasy like the non-dairy whips that contain hydrogenated oils. Although this cream is wonderfully rich & very close to dairy cream in taste & texture, it is not at all heavy or cloying.
My whipped cream recipe is based on that versatile little nut, the cashew, but unlike most cashew cream recipes, this one is not raw. By cooking the cashew mixture, it thickens & emulsifies, becoming sweeter & milder in flavour. A real bonus for people like me, who don't happen to own a high-power blender, is that for this recipe you only need a regular stick blender & food processor to achieve beautifully smooth cream (& a hand mixer for whipping). This recipe is also soy & gluten free (depending on the brand of margarine you use).Read More