Soy Cream


July 17, 2009

This super easy soy cream from Tony Chiodo is a fantastic dairy-free alternative for desserts. This recipe is vegan, dairy-free, and gluten-free.

Soy Cream

I got this vegan soy cream recipe a along time ago at some macrobiotic cooking classes I took with Tony Chiodo in Australia.

Tony’s gentle laid back approach to cooking and his generous nature excited me, and I quickly became a groupie attending all of his classes, and eventually assisting him on several occasions.

His knowledge and passion for natural cooking continues to inspire me, and I’m so grateful to have him as a friend and mentor.

This vegan soy cream is a delicious dairy-free alternative to conventional dairy cream, and is great served with desserts, as a dipping sauce for fruit, or a great base for pudding. Just blend in some fresh fruit of your choice, add aromatics of your choice, and chill in the fridge to allow the flavors to mesh and the pudding to thicken.

Get a copy of Tony’s book, Feel Good Food, and enjoy this soy cream.

Other Dairy-Free Cream Recipes

Lemon Cashew Cream
Vanilla Cashew Cream
Coconut Cream
Vegan Sour Cream
Cashew Cream Cheese

Let me know what you think of this soy cream in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Soy Cream

This super easy soy cream from Tony Chiodo is a fantastic dairy-free alternative for desserts. This recipe is vegan, dairy-free, and gluten-free. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Tess Masters

Ingredients

Instructions

  1. Throw all of the ingredients into your blender, and blast on high for about 30 seconds until smooth and creamy. Chill in the fridge to thicken.

Recipe Notes

Recipe from Tony Chiodo
Photo by Trent Lanz, and styling by Alicia Buszczak

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