Easy Vegan Chocolate Spread
As promised, I've tested a vegan version of Chocolate Spread in 5 minutes, and frankly, there's no discernible difference in taste or texture between the two recipes. It's an excellent option for a vegetarian and fasting-friendly dessert.
I've substituted regular milk with homemade soy milk, omitted the powdered milk, and added a bit of lemon juice. You might also consider adding chopped walnuts, although I didn't include them in this version.
This spread is perfect for morning toast or as a filling in vegan chocolate cakes.
In a deep bowl (or a blender jar), combine soy milk, powdered sugar, and oil.
Ensure both the milk and oil are at room temperature.
Place the blender vertically at the bottom of the container and turn it on.
Keep it steady at the base for at least one to two minutes without lifting.
Slowly lift the blender, observing how the oil blends with the milk.
Once blended, you'll have an emulsion—not as thick as Milk Cream, but ready to continue.
Stir in the lemon juice, which helps bind the cream and mitigates any oiliness.
Add the cocoa powder, vanilla, and salt.
Blend thoroughly until the mixture is smooth and uniform.
The result is a dense, delightful, and silky chocolate cream.
Delicious on bread, biscuits, or as a vegan cake filling.
Enjoy your meal!
