This recipe is very versatile. It is my version of a “sour cream” recipe that is rather tasteless as given (especially when I used canola oil), but can be flavored to suit many different recipes. Keep in mind that the oil you use will also affect the flavor and color.
1 cup chilled soy concentrate
¼ tsp salt
1 Tbsp oil (I like to mix extra virgin olive and grapeseed oils)
Lemon juice
2 tsp potato flour
Whip soy concentrate in blender until nice and fluffy. Add salt, then drizzle oil while blending. Then carefully drizzle in lemon juice, watching the consistency, until you see it thicken slightly. It won’t be thick, because it doesn’t have enough oil, but that’s okay. Don’t add more lemon juice, or it starts to get runny again. Alternately, you could use 1/4 cup of oil, and then you would be done, but I am into low fat lately, so I must go on to the next step.
Put the potato flour in one teaspoon at a time, waiting between each spoonful. It will thicken slightly for several seconds after you add it, so don’t add more unless you want it really thick! Add too much and you could almost slice it!
That’s it. That’s the basic recipe. Now, think what you could do with it. Add a little onion and/or garlic powder when you add the salt, and it will make a nice mayo. You could add a little bit of manzanilla olive juice when you add the lemon juice. It won’t help thicken, but it will add some flavor (we’re talking a teaspoon or less). You could even blend an olive up in it (add that early, so it gets thoroughly blended).
What about sweet creams? Cut down on the salt and add sugar or honey and vanilla. If you want it runny, cut down or eliminate the potato flour. I’ve never tried it, because I have a husband who is not into sweet meals, but I’ll that a nice creamy sauce made from this concentrate would taste delicious with strawberries over waffles. Someday I think I’ll just do it, whether he wants it or not!
Next week I’m going to post my Col Slaw recipe. It uses this soy cream base, so keep that in mind.
Note: The recipe this is based on comes from the Oats, Peas, Beans, and Barley Cookbook. They have a number of uses for soy concentrate, especially specific recipes for things like whipped soy topping or sweet soy cream. I highly recommend this cookbook! I’ll be borrowing from it again next month.
