Non-dairy whipped cream (and chocolate mousse)


1 cup soy milk

1 tsp vanilla essence

2 heaped tsp cornflour

2 Tbs icing sugar

1 cup light-flavoured oil ( e.g. vegetable (soy, canola, etc), not olive oil)


Whip the first four ingredients together with a stick blender (helps the cream thicken).

Slowly drizzle the oil in as you whip/blend until thick.

Refrigerate it for an hour before serving,.


Add 1Tbs cocoa powder to make a chocolate mousse.  Be prepared for it to be all scoffed in the one sitting.
Double the recipe in most cases if making the mousse, as it only serves about two to three, even when doubled.

Chill before serving.

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