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I have been making my own salted caramel maple cream sauce from sap to syrup. I have been making a vegan version using coconut cream and vegan butter. After I seal in jars it will separate. Why?

Protein Packed Treats

Fran Costigan & Vesanto Melina - Protein Packed Treats

Recorded

This event was on October 19, 2023

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. Fran and Vesanto will discuss options for higher protein treats that satisfy. Bring your questions for Fran and Vesanto!

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Question

Dave Lenz

I have been making my own salted caramel maple cream sauce from sap to syrup. I have been making a vegan version using coconut cream and vegan butter. After I seal in jars it will separate. Why?

Answer

There are a couple of reasons, Dave. Um, coconut cream and coconut butter at room. They do separate back into the oily part. Um, and it sounds like your maple cream, maple cream, something like this is also sensitive to temperature. So I don't really know what you can do. And it's interesting to me that you're using both coconut cream and vegan butter. Maybe try some coconut butter instead and um, and get may use. I don't know if you're using an immersion blender when you make a cream, but I would definitely suggest that you do that and maybe keep your cream in the freezer instead of the refrigerator. Just whisk it really well before you use it again. Sounds delicious. And I'm a little jealous of you.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.