Makes about 1 1/2 cup
- 1 1/8 cup plain soy milk
- 1/4 cup light vegetable oil
- 2 tablespoons maple syrup, or agave nectar, or 1 tablespoon sugar, or to taste
- Optional flavoring: 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon or 1/2 teaspoon almond extract
- Optional thickener: 1/2 teaspoon cornstarch
Optional: For very thick creamer, whisk cornstarch into
the 1 cup of soy milk; bring to a boil, and simmer until thickened. Cool, then
proceed with recipe.
Place 1/8 cup soy milk in the blender. Blend a few
seconds. Remove lid and add half the oil. Blend on high speed until mixed. With the blender running, carefully remove the lid and
slowly stream in the remaining oil. Reduce blender speed to medium, and slowly stream in the
syrup/sugar, and vanilla and cinnamon or almond if using. Increase blender speed to medium-high. Remove the lid and
slowly drip the remaining 1 cup of soy milk (plain, or thickened with
cornstarch) into the blender. Store refrigerated in a tightly sealed container such as
a leftover agave bottle. Keeps for 2 weeks. Shake vigorously if it settles or
separates.
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