Ingredients
- 1 cup sunflower oil
- 1 teaspoon liquid lecithin
- 1 cup cold water
Recipe
- 1 pour a little of the water into a blender, then add oil and the liquid lecithin.
- 2 blend briefly on high speed while adding the rest of the water.
- 3 store in refrigerator and use within 2-3 weeks.
- 4 variation: for a very rich cream substitute, add 1 tbsp maple syrup and 2 tsp carob powder.
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