Our Gentle Gourmet’s vegan cream :
500g soy milk
1/2 teaspoon apple cider vinegar
150g neutral oil
1/8 teaspoon xanthan gum
With a whisk, blend cornstarch and milk in a saucepan. Cook over medium heat until boil. Cool mixture while whisking frequently. Put in blender. When cool, add apple cider vinegar and whisk well. With blender medium low, add oil slowly and xantham gum at medium high.
Let chill in fridge. Last 4 days.
Enjoy warm, cold with anything you wish !