Preparation:
Put the soy milk and cornstarch in a blender. While running on high, slowly add the oil in a thin stream until the spinning funnel of soy milk closes and the mixture stops blending-the blender blades changing speed. Add the sucanat, salt, and vanilla to the blender and blend again until the mixture thickens as before. If necessary, add a small amount of oil. Allow to set in the refridgerator for at least one hour before using. This lasts only two or three days. |
