2 cups water
2/3 cup Vance’s DariFree® powder, or powdered milk of choice
1/2 cup cane sugar, or evaporated cane juice, or light brown sugar (divided)
2 tablespoons egg replacer powder
1/4 cup water
2 teaspoons pure vanilla extract
1 pinch sea salt
1/4 cup tapioca starch, or cornstarch, or arrowroot starch
2 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice
- In saucepan set over medium heat, bring 2 cups water to a simmer; whisk in Vance’s DariFree® powder, stirring until completely dissolved; add 1/4 cup cane sugar, stirring until completely dissolved; remove from heat to cool.
- In mixing bowl, whisk together 1/4 cup cane sugar, egg replacer powder, and 1/4 cup water; whisk until frothy; add pure vanilla extract and sea salt; whisk to combine; add 1/4 cup tapioca starch; whisk until foamy.
- While whisking, add mixture to saucepan; whisk until well combined; beat in butter of choice.
- Pour into storage container; cover with plastic wrap, pressing wrap against the filling to prevent skin from forming; refrigerate at least 2 hours, and up to overnight.
Servings: 2-1/2 cups
Prep Time: 10 min
Cooking Time: 10 min
Omit Vance’s DariFree® powder: replace 2 cups water with 2 cups milk of choice.
To use egg: omit egg replacer powder; omit 1/4 cup water; beat 4 egg yolks in during step 2.