Have you ever wondered how to make your own soy cream or oat cream at home?

Often, recipes ask for soy cream to thicken sauces or make dough smoother.

However, depending on where you live, you might have a hard time finding soy cream (or another plant-based cream) at the store!

No problem anymore.

Today, you will learn how to make your own soy cream at home.

The good news is:

the process is always the same, no matter which milk you use.

You can use soy milk, oat milk, rice milk, almond milk, or even hemp milk.

The important part is that you thicken the milk with cornstarch or any other thickener before blending in the oil.

This will give it a smooth, creamy texture and prevent the oil from separating from the milk later.

Choosing the right amounts

The amounts given in this recipe are a starting point, you can adjust them as you like. For instance, if you want a larger amount of vegan cream, use more milk.

If you want to play around with the thickness and creaminess, you can use more or less of the oil and cornstarch.

Ready to get started?

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Watch the full recipe on YouTube

Ingredients

¼ cup soy milk (or other plant-based milk) 

¼ cup soy milk (or other plant-based milk) 

2 tsp cornstarch (or another thickener)

(optional) 1 pinch of salt

(optional) sugar (or sweetener of any kind)

¾ cup oil (neutral flavor, e.g. canola oil or sunflower seed oil)

Instructions

1. Mix together the first set of milk with the cornstarch and whisk until smooth.
2. On low to medium heat, heat the second set of milk
3. Once it’s hot, slowly whisk in the first milk set and let everything simmer for 1 to 2 minutes.
4. Let it cool down until it is a little warmer than room temperature.
5. If using salt or sugar, add them now.
6. Using a handheld blender, slowly blend in the oil.
7. Let the cream cool to room temperature and place in the fridge in a bottle or closed container until needed.
8. You can keep the cream in the fridge for up to 5 days.