Dairy-Free Heavy Whip do Califia Farms —Avaliação do Olga (14 de dez. de 2022)

I have no problem using coconut when I need cream in my recipes. But sometimes I don't want things to taste like coconut. This dairy-free heavy cream from Calafia Farms is very much like dairy heavy cream. It does have a very light coconut flavor, but we couldn't taste it when we used it in recipes. If you want to cover it up when making plain whipped cream you could add a bit of vanilla or almond extract.
Of course I had to try it in a couple of recipes too, just to see how it worked out. First I made some whipped cream, and it whipped up perfectly and held up nicely without collapsing.
I also tested it out by making some vegan cream scones, which also turned out perfect.
Here's a recipe for Ginger Pecan Cream Scones with Maple Butter, if you would like to try them.

INGREDIENTS

For the Scones:

1½ cups all-purpose flour
3 tbsp organic granulated sugar
1½ tsp baking powder
2 tsp dried ginger or 1 tsp fresh ginger
½ tsp salt
½ cup pecans toasted
¼ cup crystallized ginger chopped, optional
½ tsp vanilla extract
¾ cups vegan cream
turbinado sugar for sprinkling the tops of the scones, optional

For the Maple Butter

½ cup vegan butter at room temperature
3 tbsp maple syrup
pinch salt omit if you are using salted butter

INSTRUCTIONS

For the Scones:

Preheat the oven to 375° F. Line a baking sheet with parchment paper.
Spread the pecans on the baking sheet and toast in the oven for about 5 minutes until fragrant.
In a bowl, whisk the flour with the granulated sugar, baking powder, ground ginger, and salt.
Add in the toasted pecans and crystallized ginger, if you're using it.
Combine the vanilla with the vegan cream. Drizzle into the dry ingredients and fold with a spatula until the dough just comes together.
Turn out the dough onto a lightly floured surface. Press the dough into a 4 inch circle. Don't knead or overwork your dough or the scones will be tough.
Optional – sprinkle the top of the scones with turbinado sugar.
Cut the circles of dough into 6 wedges, and place on the baking sheet.
Bake for 30 minutes.
Serve warm with the maple butter.
Store the scones in an airtight container. Warm leftover scones at 350°F for about 10 minutes until heated through.

For the Maple Butter:

Place the butter, maple syrup and salt (if using), in a bowl and whisk until smooth. You can also blend the butter in a food processor if you prefer.