My super easy, gluten-free, Rich Versatile Vegan Cream is so amazingly versatile and fantastic you’ll be wondering why you ever bought vegan cream. You can use this is in so many different ways and in so many different dishes. You can make it thicker or thinner to suit your needs. Rich piping cream? No problem. Velvety dessert cream? No problem.
It’s been a long time since I ate cream but the taste and texture are exactly how I remember cream. It’s incredible!
There are so many opportunities to use this recipe. One of my favourite ways, is to serve it as a cake filling or with Gluten-Free Vegan Blueberry Scones.
Allergy Information – Rich Versatile Vegan Cream
Vegan Cream is gluten-free as well as… low FODMAP, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Rich Versatile Vegan Cream
This recipe makes a thick, spreadable cream. If you want a thicker cream increase the amount of cornflour to 2.5 tablespoons. If you want a thinner cream reduce the amount of cornflour to 1 tablespoon.
Sweetness! This has a small amount of agave syrup in it. Use the sweetener of your choice. I often make this without any sweetener. It’s up to you how much, or how little, you add.
Store in an airtight container, in the fridge, for up to two days.
If you love cooking and baking and you’re not used to working in grams (or cups are a mystery to you) get my FREE Cooking and Baking Conversions Cheat Sheet. Just click the button below, sign-up and download.
Recipe – Rich Versatile Vegan Cream
Difficulty easy-medium
Serves makes just under 200 millilitres of cream
Preparation time 10 minutes
Cooking time 5 minutes
Ingredients – Rich Versatile Vegan Cream
1.5 tablespoons cornflour
125 millilitres non-dairy milk
1 teaspoon vanilla extract
1 teaspoon agave syrup (optional or sweetener of your choice)
60 grams vegan margarine (suitable for baking)
Method – Rich Versatile Vegan Cream
1. Add the cornflour to a small pan and add the non-dairy milk slowly and stir to slake the cornflour. Mix well to ensure there are no lumps. Add the vanilla extract and agave syrup (if using) and place on a medium heat
2. Stir gently and constantly until the mixture thickens and comes to a simmer. Simmer gently for 30-60 seconds. Remove from heat and cool quickly by placing the base of the pan in a bowl of cold water
3. Place the margarine in a mixing bowl and beat until smooth and soft. Slowly add the cornflour mixture a little at a time and beat until you have a rich, smooth, creamy consistency. If it seems a too thick add a little more non-dairy milk. Chill until required.
