Bethany's Vegan Kitchen

This is a simple (and I mean simple, there’s only two ingredients!) swap for dairy cream. You can use this in place of cream in savoury dishes like pasta sauce, curries or soups. I’ve included a recipe for a garlic and mushroom sauce, so you’ve got a use for your homemade non-dairy cream. I’ll pop that at the end.

You’ll need:

1. 350g silken tofu
2. 250ml unsweetened non-dairy milk (I used Alpro soya light)
3. A blender

Method:

• Combine the tofu and milk into a large jug.
• Blend until smooth with a blender.

That’s it! I told you it was simple. Keep in an airtight container in the fridge, it’ll keep for between three to five days.

It has a slightly different mouthfeel to dairy cream, but that’s not something you’d notice if you’re adding it to other things (like soups, sauces etc)

Creamy Garlic & Mushroom Sauce

Yield; One serving Cook time; 10 minutes

You’ll need;

1. One teaspoon of non-dairy margarine
2. One clove of garlic, minced
3. 100g/3.5oz mushrooms, sliced
4. Half a teaspoon of both parsley and tarragon
5. Salt and black pepper to taste
6. 100ml non-dairy cream

Method;

• In a frying pan over a medium heat, melt the margarine. Once melted, add the garlic and cook for one minute.
• Next, add the mushrooms. Season with the herbs, salt and black pepper to taste, then leave them for five minutes with the lid on.
• Once the liquid has been released from the mushrooms, add the cream. Cover with the lid and allow to heat through for a couple of minutes before serving. I served mine with pasta.