I was accosted by a shop assistant and persuaded to buy 3 litres of short-dated soy milk recently, so thought I’d experiment with making soy single cream. This recipe is adapted from: http://www.veganbaking.net/component/content/article/40-recipes/frostings-icings-and-sauces/209-soy-cream.html. Makes about 7 fl oz.
16 fl oz (2 US cups) unsweetened soya milk
1 fl oz (1 tbsp) rapeseed (canola) oil
1 tsp brown sugar
1 tsp cider vinegar
Put the soya milk on a low heat and reduce to 1/3 of its volume (just over 5 fl oz), stirring occasionally to prevent a skin from forming. (If you’re in a hurry, then simmering would probably work just as well.) Whilst still warm, add the remaining ingredients and blend with an electric hand-blender/liquidizer for about a minute. Refrigerate.
Tastes creamier than most shop-bought soy cream.