Today I would like to offer you a recipe from the Web, which was recommended to me by one of you: Diego suggested that I prepare the vegetable cream from soy yogurt. The result? A more consistent and compact cream than the classic vegetable, perfect for sauces and accompanying sauces. Discover the ingredients!
Video of the Recipe
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Identity Card of the Recipe
- 419 KCal Calories per serving
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Ingrediants
For 150 g of vegetable cream
- 90 g of soy yogurt
- 80 ml of corn oil
- 1 pinch of salt
Materials Needed
- Immersion mixer
- Becker
- Bowl
- Spatula
Preparation
- In a beaker, collect the natural soy yogurt at room temperature together with the corn oil (you can use any type of oil, according to your personal taste). Add a pinch of salt.
- Insert the immersion blender, making sure that the part with the blades is completely inserted into the liquid: operate the blender and, with light movements from bottom to top, whip the mixture until the consistency of cooking cream is obtained.
Attention
Yogurt cream has no mounting capacity, i.e. it cannot be used to decorate or fill cakes: the function is the same as cooking cream, so it can be used to flavor pasta or to prepare cake mixes (as an alternative to butter) .
To obtain this cream, the use of an immersion mixer is essential: it cannot be obtained with electric whips.
- Combine the yogurt cream in a bowl or jar: keep in the fridge for 3-4 days. Freezing is not recommended.
Alice's comment - PersonalCooker
This cream is perfect for preparing tasty first courses, canapés or to accompany potato croquettes! If you want, you can flavor it by adding a little mustard, a teaspoon of lemon juice and you will get a sort of vegetable mayonnaise!
Nutritional values and Health Comment on the recipe
The Vegetable Cream with Yogurt is a very caloric food that belongs to the set of condiments and vegetable substitutes for milk and derivatives.
Energy is mainly supplied by lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly polyunsaturated, simple carbohydrates and peptides with medium-high biological value. Cholesterol is absent and fibers are insignificant. It does not contain gluten, lactose and histamine.
Vegetable Yogurt Cream is suitable for most diets; being a fatty condiment, it should be avoided or significantly limited in case of overweight. Contrary to that of animal origin, it has no contraindications in case of hypercholesterolemia. It is also relevant in diets for lactose intolerance, celiac disease and hypersensitivity to histamine. It respects vegetarian and vegan philosophies; it is accepted by any religion.
The average portion of Vegetable Yogurt Cream is about 20-40 g (85-170 kcal).
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