Easy Vegan Sauces / Cream
Robin Knight, owner of The Greenhouse, has passed this recipe for several vegan sauces / creams on. They originated with Tony Weston-Bishop - thanks Tony!
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Ingredients
- Basic mix* 1 mug hot apple sweetened soya milk with a pinch of salt
- 1 mug cold oil
- For Mayonnaise* add mustard or garlic or herbs and more balsamic vinegar
- For Thousand Island/seafood* add tomato sauce, or pesto, capers, crushed toasted seaweed, pepper, salt, finely chopped gherkins
- .. and for "Prawn Cocktail"* add soya TVP chunks cooked in vinegar or roasted chunks of smoked tofu (bake in oven) serve with crispy lettuce, wedge of lemon and nice brown bread.
- For butter* cook milk with carrots and add a sprinkle of turmeric and extra salt and a teaspoon of gelazone or agar agar.
- For cheese* add tomato sauce, vegan Marigold Swiss bouillon, yeast flakes (for B12), a heaped tablespoon of potato flakes, spoonful of marmite and teaspoon of "smoky" flavouring (liquid smoke or spice)
- For yoghurt or sour cream* add some extra lime juice (tablespoon ish)
- For double/whipped cream* use a vanilla soya milk and lime juice to emulsify at start.
- For chocolate mousse* add a bar of melted dark chocolate, 2oz of dried dates or apricots, and a few capfuls of Cointreau and some zest of orange.
Method
- Whizz together the sweetened soya milk and cold oil (basic mix) with dessertspoon of lemon juice or vinegar.
- Then mix / cook the ingredients given above together according to what sauce you want.
- Chill overnight before serving.
- That's it!
About
Type
Timings
- Preparation: 20 minutes
- Total: 20 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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