I've heard that you can simmer soy milk down to a desired richness/thickness, adding a little sweetener if necessary. I've seen it done in pudding recipes, so I assume it works, though I've never tried it. If you happen to have soy milk powder, then you can mix it in 2 or 3x the strength and get a more creamy consistency. Other than that, I don't have a formal recipe, though I KNOW I've seen one around, I'm not sure where... hope you can find what you're looking for!
Oh, I wonder if a mixture of coconut milk, soy, and sweetener with a bit of vanilla would work-- I bet that would be a really similar creaminess and texture, if mixed in proper proportions. Someone with a knack for mixing ought to give that one a shot.:P (Here I am, once more, dreaming of a real kitchen where I can experiment.) I bet there might be some potential there somewhere.
I've used soy milk powder as a powdered creamer for my coffee...it works OK. It's cheaper than boiling down bought soy milk, though it's really cheap if you make your own soy milk.
Something creamy and not soy: Cashew milk. Soak cashews overnight and blend well with water used to soak. I suppose one could use sweetener though I find it to be unessesary. (sp?
Powdered soy milk I should use that... never even thought of it.
Is there a commercial vegan powdered creamer? Something shelf stable. I don't use creamer than often and silk would go bad before I'd end up using it again. :)
I s there something particular that you don't like about the SILK brand creamer? That might help us help you more.
I know what you mean. After reading how much people love their sow milk makers I think that is going to be my next purchase. I don't use a lot of soymilk but I would like to reduce my impact as much as possible. I keep seeing one advertised on this site. Any have good/bad experience w/ it?
After reading this post I bought some powered soy milk the other day at a Better Health store to use as coffee creamer... I have to say I mixed it into my hot coffee and it just clumped together and sat on top. It didn't taste very good and was nothing like "coffee mate" that I stopped using a while back due to the hydrogenated oils it contained.... I think I will just stick with plain unsweetened silk soy... ???
Yeah, the powdered stuff really doesn't work as non-dairy creamer-- it has to be thoroughly mixed as soy milk, and then poured into things; it's really pretty sub-par as far as a regule soy milk substitute goes, because it kinda returns to a powdery consistency (like sediment) in the bottom of your cup if you mix into something that's a radically different temperature than the water you mixed it in. I really only add it to smoothies and that sort of thing when I just don't have the real stuff.
Give me a couple of days and let me look in my Tightwad books. I have recipes for those International Coffees and creamers and junk. I have a recipe for chocolate sauce made with cocoa powder and this is nice because you can control what goes in it. There is a recipe for making imitation maple syrup. This is better than any of the store bought varieties and again, you can control what goes in.
I can't vouch for using soymilk powder in these things and I am going to have to order some soymilk powder to experiment myself. If what you come up with tastes nasty, that is going to have to be your problem! Actually, I think it will work out just fine. The only place soymilk won't work is in commerical pudding because it is the casein that helps to set it up.
Try SoyGo! It’s a single-serving soy powder creamer and it’s tasty, creamy and dissolves very well. Has incredible health benefits. All-natural. Nothing else on the market like it. Just google SoyGo and you’ll find it at various retailers.