Whipped ‘Cream’

This recipe results in a cream very similar to thick whipped double cream. You do need a stick (immersion) blender, but the method is really quick and easy. The less plant milk you use, the thicker the cream will be but, after whisking, you can thin it down if necessary. You can also turn it into sour cream by adding a little lemon juice (see variation). The olive oil and the plant milk – one of the thicker ones, soy, almond or oat – must be at room temperature for this to work.