For a richer texture, I use a simple trick, which you will often encounter throughout
the book, to augment the "milk" fats in many dishes: I add soy or rice milk powder (easy to find in health food stores or online) to my dairy-free milk and obtain the rich and dense texture of cream, or quite close. It is also much less caloric than the dishes containing dairy cream.
- 2 1/2 cup (s)Servings
- 1 cup Sucanat
- 1/2 cup agave syrup
- 1/3 cup water
- 3/4 cup dairy-free milk, low-fat OK
- 1/3 cup soy or rice milk powder
- 3 tablespoon brandy or rum
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Bring the Sucanat, agave, and water to boil in a small saucepan,stirring. When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking. Makes about 2½ cups. Store refrigerated in a glass jar.