Converting a recipe so that it’s vegan is not always as simple as replacing the butter with a non-dairy version. I found that out when I was making the souffles last week, and struggled to find the right consistency. A few days later when I tried to make a creme anglaise, I found myself with the same issue. I tried to simply replace the eggs with Ener-G egg replacer. Initially it gave the sauce a good consistency, but it tasted too sweet. And thirty minutes later once the sauce had cooled, it had a strange rubbery consistency.
Seeing what it looked like, made me realize that I could do better. What I had learned from making the chocolate mousse was that I didn’t need to simply settle on something that was okay. Sure, the tofu with the non-dairy milk and dutch pressed cocoa worked well enough, but adding the banana really added something to the overall texture. Did it set 100% in an hour? Not really, but I felt that the consistency and taste was what I was looking for. I don’t expect perfection – and understand that some of these might be works in progress (refer to the souffles, again).
So when I found myself looking at this weird rubbery sauce that I wasn’t that thrilled with, I started to brainstorm. I know well enough that a non-dairy milk, some sweetener, and vanilla extract (or beans) would be the obvious base. What I needed was something to help it thicken. Could I cook down the nondairy milk that long? Should I try just using something as simple as cornstarch? Or maybe I could blend in another banana. I’ve been busy this week jotting down ideas to try and make this sauce better – and hopefully I should have something to share with you soon!