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To thicken things, to emulsify things, to texturize, etc.<br><br><br><br>
I'd avoid carrageenan, but all the other ones are supposedly fine
 

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Try your HFS, I have seen these there. I also get my lecthin from the HFS. I just need to find cocoa butter and powdered vanilla in my area so I can make Chef Deborah's vegan white chocolate <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><a href="http://www.vegsource.com/talk/recipes/messages/993751.html" target="_blank">http://www.vegsource.com/talk/recipe...es/993751.html</a><br><br>
Shannon
 

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I don't use it often, but it, as well as xanthan gum, is good for thickening fatfree smoothies, shakes, etc. Sometimes using fatfree milk is unsatisfying because it doesn't have the richness or mouthfeel of full-fat vegan milks; so adding a gum (a teeny bit!), no heating required, just blend on "high" till thickened, really makes a great drink.<br><br>
Using a banana also adds richness without fat and a bit of coconut extract really makes a difference (doesn't necessarily add a coconut flavor if you don't add too much).<br><br>
For added richness, thickness, and a boost of nutrition, I also like soy protein isolate which adds a creaminess too.
 
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