by Buffy Ellen
This is the most delicious alternative to yoghurt or cream. Once I decided to try wean myself off dairy somewhat after learning the plight of the dairy cow, there was a rather large gaping hole in my food repertoire. No milk? No yoghurt? No cheese, cream cheese, cottage cheese, butter, cream? As a mostly vegetarian, I'd come to rely pretty heavily on dairy products. That was no doubt amplified by a childhood (and country) where stretched truths are fed to us by the nicely financed dairy industry and its good friend the government. For example that dairy is critical for protein and calcium, when studies have in fact shown dairy consumption can inhibit calcium absorption. Possibly one of the reasons why the heavily dairy-swilling western world has the highest rate of osteoporosis across the globe. While Eastern cultures who favour more soy-based products over dairy, such as the Japanese, have some of the lowest rates.
So I was really excited when recently I whipped up this recipe. It is an absolutely superb substitute for greek yoghurt, regular yoghurt, thick cream, pouring cream, mascarpone, creme anglais, even milk - you name it, this recipe can be turned into it. It even makes a delicious vanilla bean ice cream if you pop it in the freezer, slice, then pulse in a food processor until smooth. White chia seeds are the magic ingredient here. They absorb up to 17 times their weight in water, which is what makes this cream so delightfully thick. It's also full of healthy fats, omega 3 6 & 9, and protein.
After the cream has set you can split it into two containers, adding more water to one to get your runny yoghurt/creme anglais version, and leaving the other as is for your thick greek yoghurt/mascarpone needs. You can even add a few teaspoons to your favourite tea if you don't have a batch of plant-based milk handy (it mixes in perfectly). Or add a bit more water still and pour over your morning cereal. It really is too versatile.
Try it out, play around; I think you'll love it.
Makes 1 large jar ~600ml (enough to last you the week - or just a few days in our house)
Click on each ingredient link below to add to your online shopping cartAlways use certified organic ingredients where possible
1c raw cashews (soaked 2 hrs or overnight) 400ml coconut cream* 2 Tbsp chia seeds (white if available) 2 tsp vanilla extract OR 1 tsp vanilla powder / 2 inches vanilla bean 1 Tbsp coconut nectar/yacon syrup/agave nectar/brown rice malt syrup OR 2 dates pinch sea salt1/2c water
*If your coconut milk or cream is quite runny, then omit the extra water. Coconut milks and creams vary greatly in thickness and cream content, but you can always add more water in the morning if your mixture ends up too thick. I use Trade Aid's Organic Fair Trade Coconut Milk (you can order it here) and it works perfectly.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Will keep for around 4 days in the fridge - if it lasts that long. Enjoy dolloped on fresh fruit salad, stewed fruit, fruit crumble, muesli, porridge/oats, buckinis, raw granola, or served alongside your favourite orange, carrot or chocolate cake for added moisture. My favourite combo at the moment is a few generous dollops of cream perched atop a bowl of fresh seasonal fruit salad, sprinkled with Loving Earth buckinis (raw dehydrated gluten free buckwheat cereal). Just delicious.
Would love to hear what you think. Head on over to our Facebook page to join the conversation.
PS If you enjoyed this recipe we'd love you to share the goodness on Facebook (hit the Like & Post to Facebook buttons below), Twitter, or forward the link to a health loving friend.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Childhood love of Nutella? Baby, this tart is for you. Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good. Plus, we made a new VIDEO to show you how!
This tasty soup is my lighter twist on the classic leek and potato combination. All that creaminess you love, yet light enough to enjoy with at least a few slices of butter-drenched toast. Warming weekday perfection!
A true slice of kiwiana - buttery shortcake biscuit base, rich raspberry jam, and a luscious coconut topping. Once the hallmark of every good old-fashioned New Zealand cafe, I've brought her back - healthified!
Join our community of over 100,000, for delicious plant-based whole foods recipes with Buffy Ellen, health and wellness articles, inspiring interviews and subscriber only offers. Plus get 15% off your first order.
Need healthy recipe inspiration?
Sign up here for delicious plant-based recipes, plus a free 15% off gift voucher for our store