Knowledge Base > Fran Costigan & Vesanto Melina - Protein Packed Treats
Fran Costigan & Vesanto Melina - Protein Packed Treats
This event was on
Thursday, October 19, 2023 at 1:00 pm Pacific, 4:00 pm Eastern
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 fla… Read More.
Question:
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?
— Dave Lenz
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.
