- 2 teaspoons of vanilla extract
- 2 tablespoons of vegan sugar
- ½ teaspoon of tapioca starch
- 1 cup of potato milk
Before you get started, you must first make sure you’re working with cold potato milk.
Measure out the appropriate amounts for each ingredient and add them to a sauce pan.
Make sure the starch is well-mixed into the potato milk before heating.
Once you have a smooth, consistent blend, place it over the burner and turn the heat to medium.
Start stirring and continue doing so until you reach a slow boil.
Allow the mixture to boil for a few seconds while continuing to stir.
Shut off the heat and let it cool slightly.
Chill in the refrigerator for up to 5 days.
If you don’t mind making the full fat version, you may add 1 tablespoon of refined coconut oil and ½ teaspoon of lecithin.
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Calcium: 38mg | Iron: 1mg