If the orangutans weren’t busy running for their lives, they could do it. This amazing recipe I founded at http://produceonparade.com and I love it.
Makes about 1 cup
- 1/4 cup + 1 Tbsp. unsweetened, plain soy milk
- 1 tsp. apple cider vinegar
- heaping 1/4 tsp. kosher salt
- 1/2 cup + 2 Tbsp. refined coconut oil, melted and room temperature
- 1 Tbsp. canola oil
- 1 tsp. liquid soy lecithin
- 1/4 tsp. xanthan gum
–Note–
I recommend only using soy milk, as it is noted that some other non-dairy milks may have difficulty curdling.
Refined coconut oil imparts absolutely no coconut flavor. Unrefined coconut oil, however, will impart a coconut flavor.
Liquid soy lecithin and xanthan gum can be found in the organic or bulk section of most local grocery stores.
I recommend only using soy milk, as it is noted that some other non-dairy milks may have difficulty curdling.
Refined coconut oil imparts absolutely no coconut flavor. Unrefined coconut oil, however, will impart a coconut flavor.
Liquid soy lecithin and xanthan gum can be found in the organic or bulk section of most local grocery stores.
In a small bowl, whisk together the soy milk, apple cider vinegar and salt. Allow to rest for 10-15 minutes, until it’s thickened and curdled.
Meanwhile, melt the coconut oil in the microwave at 30 second intervals. It’s acceptable to still be partially un-melted, with bits of solid coconut oil. You don’t want it to be hot or warm at all. If it is, allow to cool. Measure it melted, not solid.
