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.
I got this recipe about ten years ago when I took a series of macrobiotic cooking classes with Tony Chiodo in Australia. His gentle laid back approach to cooking and his philosophy of love and sharing intoxicated 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.
Get a copy of Tony's book, Feel Good Food, and learn more about Tony.