Sastojci: 100 ml punomasnog kokosovog mleka (obavezno bez šećera, samo voda + kokos), 1 kašičica limunovog soka, prstohvat soli, 1–2 kašike indijskih oraha ili badema - opciono (prethodno potopljenih).
Priprema:
0. Potopiti indijske orahe ili bademe preko noci. Ocediti.
1. Kokosovo mleko dobro promešaj da dobiješ jednoličnu kremastu teksturu (ako je razdvojeno, koristi samo čvrsti deo)*.
2. Dodaj limunov sok i so, i dobro sjedini.
3. Po potrebi možeš dodati indijske orahe ili badem, pa sve blendati u glatku, neutralnu kremastu pastu.
Koristi kao osnovu za veganski krem sir ili kao dodatak supama/pireima za kremastost.
Savet:
1. Ako želiš gušći krem, stavi više čvrstog dela kokosovog mleka i manje tečnosti - vodeni deo punomasnog kokosovog mleka.
2. Ovaj krem je potpuno neutralan, nije sladak, pa možeš dodavati bilje, začine ili nutritivne dodatke po potrebi.
3. Kada kupiš punomasno kokosovo mleko u limenci, često se dešava da se razdvoji u čvrsti deo i vodeni deo:
Čvrsti deo (krem) je masniji, zadebljan, gotovo poput pavlake ili kreme.
Vodni deo je prozirnija tečnost na dnu limenke.
Kako postupiti:
a) Dobro promućkaj limenku pre otvaranja – masa postaje homogena, ali može i dalje imati malo razdvajanja.
b) Ako želiš gušći krem (za veganski krem sir ili supu):
- Otvori limenku i kašikom uzmi samo čvrsti deo (masnoću/krem).
- Vodu iz limenke možeš sačuvati za supu, smoothie ili kuvane kaše.
- Kada ga pomešaš sa indijskim orasima ili drugim sastojcima, dobićeš glatku, neutralnu kremastu teksturu, idealnu za veganski krem sir.
4. Limenku drži u frižideru nekoliko sati pre korišćenja – čvrsti deo se još više zgusne, pa je lakše uzeti samo krem.
5. Za supu ili pire, možeš dodati malo tečnosti iz limenke da postigneš željenu konzistenciju.
6. Pravilo za gušći krem:
a) Uzmi samo čvrsti deo.
b) Ako je pregust za blendanje sa orasima, dodaj po vrlo malo kokosovog mleka (vodeni deo od krema koji se izdvojio) ili eventualno par kašika vode ili biljnog mleka (po izboru) da dobiješ glatku pastu.
c) Što manje tečnosti dodaš, to će krem biti gušći i pogodniji za veganski krem sir.
Dakle, ako želiš maksimalno gust krem: koristi samo čvrsti deo kokosovog mleka i indijske orahe, ništa više.
Ingredients: 100 ml of full-fat coconut milk (necessarily without sugar, only water + coconut), 1 teaspoon of lemon juice, a pinch of salt, 1-2 tablespoons of cashews or almonds - optional (previously soaked overnight).
Preparation:
0. Soak cashews or almonds overnight. Drain.
1. Mix the coconut milk well to get a uniform creamy texture (if it is separated, use only the solid part)*.
2. Add lemon juice and salt, and mix well.
3. If necessary, add cashews or almonds and blend everything into a smooth, neutral creamy paste.
Use as a base for vegan cream cheese or as an addition to soups/purées for creaminess.
Tip:
1. If you want a thicker cream, add more of the solid part of coconut milk and less liquid - the watery part of full-fat coconut milk.
2. This cream is completely neutral, not sweet, so you can add herbs, spices or nutritional supplements as needed.
3. When you buy whole coconut milk in a can, it often happens that it separates into a solid part and a watery part:
- The solid part (cream) is fatter, thickened, almost like cream.
- The water part is the clearer liquid at the bottom of the can.
How to proceed:
a) Shake the can well before opening - the mass becomes homogeneous, but may still have some separation.
b) If you want a thicker cream (for vegan cream cheese or soup):
- Open the can and take only the solid part (fat/cream) with a spoon.
- You can save the water from the can for soup, smoothie or cooked porridge.
- When you mix it with cashews or other ingredients, you will get a smooth, neutral creamy texture, ideal for vegan cream cheese.
4. Keep the can in the refrigerator for a few hours before use - the solid part thickens even more, so it's easier to take only the cream.
5. For soup or puree, you can add a little liquid from the can to achieve the desired consistency.
6. Rule for thicker cream:
a) Take only the solid part.
b) If it is too thick to blend with the nuts, add a little bit of coconut milk (the watery part of the cream that has separated) or possibly a couple of spoons of water or vegetable milk (optional) to get a smooth paste.
c) The less liquid you add, the thicker the cream will be and more suitable for vegan cream cheese.
So, if you want the maximum thick cream: use only the solid part of coconut milk and cashew nuts, nothing more.
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