Soy Whipped Cream

Course : Cheeses
Serves: 1
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3/4 cup soy milk
1 tablespoon cornstarch
1/2 cup corn oil
1/4 cup sucanat
1/8 teaspoon salt
2 teaspoons vanilla

Preparation / Directions:

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.

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