Homemade Vegan Clotted Cream
Make your own homemade thick clotted cream but dairy free and vegan. A simple recipe to make 125ml of imitation clotted cream with a tell-tale thick crust on top. Perfect for scones for a cream tea or to accompany puddings and desserts
Servings: 4 servings
Calories: 117kcal
Ingredients
- 100 ml soya cream or usual dairy free alternative I use Elmlea plant double cream
- 20 g butter or butter alternative (I use Flora plant butter) I use UNSALTED Flora vegan blocks
- 20 g fat (I use Trex white vegetable fat) crisp n dry works too.
- ½ tsp caster sugar a little more if you like your cream sweet
- ½ tsp arrowroot
Instructions
- You’ll need a small saucepan and a glass bowl, pour boiled water into the saucepan and place the bowl over the top as you would if you were melting chocolate.
- Place the butter, white fat, sugar and cream in the glass bowl and stir over a low heat until the butter, fat and sugar have melted and dissolved.
- Once dissolved remove a spoonful of the cream and pour into a small cup, add the ½ tsp of arrowroot and stir to a thin paste, then pour back into the glass bowl.
- Turn the heat up a little but be careful not to allow the water beneath to boil over the sides of the saucepan.
- Using a whisk, stir the cream occasionally until it thickens to an extra think double (heavy)cream consistency. Set a timer for 10 mins as this part of the process takes time.
- Remove from the heat and pour into a little serving bowl.
- Now you need to tap your bowl to encourage the tiny bubbles of fat to rise to the surface.
- I find the best way to do this is gently ‘drop’ the dish onto the kitchen work surface. Not from a great height! Just a centimetre drop each time, I do this about 10x.
- Finally pop your clotted cream in the fridge, for the best results leave it over night to cool completely and thicken with that familiar fatty crust on top.
Nutrition
Calories: 117kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Sodium: 52mg | Potassium: 48mg | Sugar: 3g